EAL Summer 2022 Issue

SUMMER 2022 EAST ALABAMA LIVING

COMPLIMENTARY

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FEATURES

20

34

65

71

BUILD ON THE PAST

FOR A NEW FUTURE

OUTDOOR MUSIC

SCENE

WORLD GAMES

HERONS

76 Artist Returns Home

EAST ALABAMA LIVING 3

From the Editor

Frogs make the most wonderful sounds. Late April and early May,

I begin to hear them sing across the lake behind our home. This

is a reminder that summer is near. Hundreds of tiny frogs fill our

backyard as they work to thrive. I often encounter several larger,

smarter frogs in the garden as I plant for the season. Nature is a

wonderous world. Which brings me to this issue.

The summer issue is filled with ways to experience Mother Nature.

Our family recently took a trip to Costa Rica, home to more than

500,000 species. Compare that to Alabama’s biodiversity at over 6,350

species (Alabama ranks first among states east of the Mississippi

River in biodiversity). Costa Rica offers opportunities of a lifetime and

I hope you enjoy reading a bit about our travels abroad.

Another commonality between Costa Rica and the Southeast are

birds, especially herons. Herons make me think of what it may have

been like in prehistoric times. Their mystique, size, and appearance

suggest they bring a bit of history to the present. I will pause in my

tracks to witness the grandeur of a heron no matter where I may be.

We delve into the foods of the Mediterranean as well as the staple of

summer in the south, peaches. The heat of Alabama beckons lighter

fare and cool, sweet drinks.

And when the heat is too much, retreat to your own garden oasis by

creating the outside indoors.

Not unlike Mother Nature, we learn a bit more about my friend,

Robyn Bridges, a force of nature. I am so proud of her new role as

President of Auburn-Opelika Tourism. Tourism plays a grand role

in our state and our community. Robyn is the perfect person to be

all things “play.” This summer, I expect we will all enjoy a bit of play

home and abroad.

Play your best!

Beth

4 EAST ALABAMA LIVING

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©2021 Edward Via College of Osteopathic Medicine. All rights reserved.

Contents

10 LOCAL LOVE – CAMPUS CLUB TEA

15 INTERIORSCAPES – LAKE LIVING

24 DAY TRIP – THE CAPITAL CITY

28 GETAWAY – PURA VIDA

39 RECIPES – MEDITERRANEAN AND TAPAS

44 EAL EATS – SUMMER’S FRUIT: PEACHES

51 ART – ART ABOUNDS IN A RAILROAD TOWN

58 WHAT’S GOING ON – CALENDAR OF EVENTS

60 TRENDS – BRINGING THE OUTDOORS IN

82 CELEBRATIONS – A DECADE OF BOURBON AND BACON

94 COMMUNITY – FACES OF EAST ALABAMA

96 THE WRITE PURPOSE

Publisher

Lee Perryman

Managing Editor

Beth Witten

Assistant Managing Editor

Mallie Wardrup

Art Director

Stephanie McGinn

Craftmaster Printers

Copy Editor

Christy K. Truitt

Contributing Writers

Ann Cipperly

Christy K. Truitt

Photography

Lauren Beesley Photography

Vice President and

Market Manager

Steve Witten

Director of Marketing

Ashley James

Advertising Sales

John Bodiford

Jordyn Dawson Mills

Miranda McHale

Ben Taylor

Administrator

Tracy Ledbetter

Production Coordinator

Barry Whatley

Printing

Craftmaster Printers, Inc.

Auburn, Alabama

East Alabama Living

P.O. Box 950

Auburn, Alabama 36831

334-826-2929

eastalabamaliving.com

editor@eastalabamaliving.com

On the cover:

Tri-color Heron

Photo by Bill Phillips

East Alabama Living is published quarterly by Auburn

Networks, LLC. The cover and contents are copyrighted

and may not be reproduced without written consent

of the publisher. Reader correspondence and editorial

submissions are welcome. However, we reserve the right

to edit, reject or comment editorially on all contributed

material. Adverting rates are available upon request.

Subscriptions are free, just pay shipping & handling

which is $17 annually. Visit eastalabamaliving.com.

EAST ALABAMA LIVING

7

THE FIRST STAIN

WORTHY

OF THE YELLA TAG.

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and Clear Water Repellent.

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products are specifically formulated by the makers of YellaWood ® pressure treated pine. YellaWood Protector ® products provide

long-lasting, rich color and the superior protection savvy homeowners demand. All with a limited warranty against chipping, peeling,

water damage, mold, mildew and color fade. Since there are no long drying times or even in-store mixing or tinting required, you’ll

love how easy it is to use. Find your local dealer at yellawood.com/protector and finish like a pro.

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YellaWood ® brand pressure treated products are treated with preservatives (the “Preservatives”) and preservative methods, and technologies of unrelated third parties. For details regarding the Preservatives, methods, and technologies used by Great Southern Wood Preserving, Incorporated, see

www.yellawood.com/preservative or write us at P.O. Box 610, Abbeville, AL 36310. Ask dealer for warranty details. For warranty or for important handling and other information concerning our products including the appropriate Safety Data Sheet (SDS), please visit us at www.yellawood.com/

8 warranties EAST or write ALABAMA us at P.O. Box LIVING 610, Abbeville, AL 36310. YellaWood and the yellow tag are federally registered trademarks of Great Southern Wood Preserving, Incorporated. All other marks are trademarks of their respective owners and are used with their permission.

When it comes to bone

and joint problems,

The Orthopaedic Clinic

has got you covered. Our

doctors have specialized

fellowship training in all

of the major areas of

orthopedic surgery; hand

and wrist, foot and ankle,

sports medicine, back and

neck and joint replacement.

They bring their skill,

expertise and experience

from some of the most

prestigious institutions

across the country to East

Alabama to provide

excellent orthopedic care

to our region.

The shoulder joint is the

body’s most mobile joint. It

can turn in many directions.

But, this advantage also makes

the shoulder an easy joint to dislocate.

Shoulder dislocations are

common injuries in contact sports

such as football, rugby and wresting

but can also occur with a fall

or other trauma.

A partial dislocation (subluxation)

means the ball is partially

out of the socket. A complete dislocation

means it is all the way out

of the socket. Both partial and

complete dislocations cause pain

and unsteadiness in the shoulder.

Often, dislocation may tear ligaments

or tendons in the shoulder

or damage nerves.

Your Orthopaedic Clinic doctor

will examine the shoulder and

order an X-ray. It is important that

he know how the dislocation

happened and whether the shoulder

had ever been dislocated

before.

Generally, dislocations are set at

the time of injury either on the

field or in the emergency room.

This process is called closed reduction.

Severe pain stops almost

immediately once the shoulder

joint is back in place.

After a dislocation, the shoulder

may be immobilized in a sling for

several weeks following closed reduction.

Plenty of rest is needed.

The sore area can be iced 3 to 4

times a day.

Physical Therapy may also help

prevent dislocating the shoulder

again in the future. Rehabilitation

will begin with gentle muscle toning

exercises. Later, weight training

can be added.

If shoulder dislocation becomes

a chronic condition, a brace can

sometimes help. However, if therapy

and bracing fail, surgery may

be needed to repair or tighten the

torn or stretched ligaments that

help hold the joint in place, particularly

in young athletes.

The orthopaedic surgeons

and shoulder specialists at The

Orthopaedic Clinic have years of

experience in treating shoulder

dislocations both surgically and

non-surgically.

Adam C. Dooley, MD Frazier K. Jones, MD Ryan C. Palmer, MD Todd Michael Sheils, MD Trent Wilson, MD

If you think you may have a dislocated shoulder, let

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R E G I O N A L O R T H O P A E D I C E X C E L L E N C E

EAST ALABAMA LIVING

9

L O C A L L O V E

Campus Club Tea By

Ann Cipperly

Stunning arrangements of spring florals in the

Garden Pavilion provided a festive setting

at Auburn University’s President’s home to

welcome members of the Campus Club for their

annual tea. Mrs. Susie Gogue, the wife of outgoing Auburn

University president Dr. Jay Gogue, greeted guests as they

arrived in the foyer of their lovely home.

Photos by Ann Cipperly


Tables were covered with elegant cloths in

delicate floral designs at the Garden Pavilion.

Large floral arrangements throughout the

room created a garden ambiance with double

arches covered in spring blooms.

The buffet table offered a classic tea assortment

of petit sandwiches, chicken salad-filled

tarts, smoked salmon crostinis, fresh fruit,

and samplings of savory delights. Another

table was laden with desserts, offering macarons,

small orange rolls, decorated cookies,

and raspberry mousse.

Along with tea and coffee, a refreshing light

fruit punch was served in champagne glasses

and garnished with fresh fruit.

As the tea was coming to a close, Sue

Hooper, president of the Campus Club, welcomed

guests and thanked Mrs. Gogue for a

lovely afternoon. Sue announced that a donation

had been made in honor of Mrs. Susie

Gogue for the First Lady Scholarship.

Susan Housel, who served as chairman of

the club’s 75th anniversary last year, gave a

brief history of the Campus Club, detailing

how members have been invited every spring

to the president’s home for a tea by the First

Lady.



In 1946, the Campus Club began as the

Newcomers’ Club to acquaint new faculty

wives with the community. In 1948 First Lady

Caroline Marshall Draughon, wife of A.P.I.

President Ralph B. Draughon expanded the

organization to include all faculty wives, identifying

the group as the “Auburn Campus Club.”

Dues were one dollar a year. The Newcomers’

group continued under the umbrella of the

newly formed organization and then became

part of Campus Club.

On the 50th anniversary of the organization

in 1996, membership was extended not only to

all Auburn University employees and spouses

but also to any woman in the community as

friends of the university. A variety of events

and programs are offered from September

through May. While a kick-off event is held

each September for registration, membership

is open throughout the other months.

In 1996, Campus Club honored its founder

by establishing the Caroline M. Draughon

Scholarship. The commitment to scholarships

led to the 2005 creation of the First Ladies

Endowed Scholarship program to honor each

of the First Ladies of Auburn University. From

2001 to 2011, plant sales provided the funds

that grew the endowment and increased the

number of scholarships. The annual scholarships

named for individual First Ladies are

awarded to horticultural students or those in

related fields.

In addition to expanding membership and

scholarships, community service projects

became integral to the organization.

Current officers of the Campus Club

include Sue Hooper, president; Susan Stanley,

immediate past president; Barbi Townsend,

vice president of programs; Karen Wright,

vice president of membership; Michelle Reed,

vice president of interest groups and special

events; Carole Ann Fowler, secretary; and

Susan Lee, treasurer.

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I N T E R I O R S C A P E S

Lake Living

By Ann Cipperly

Situated on a point at Lake Martin with gorgeous

sweeping views, the home of Angie and David

Dyer provides entertaining weekends and

vacations for their entire family, with five children

and 14 grandchildren. While the house is the family’s

destination for relaxing and water sports, it also showcases

collections and antiques from international travels.

Photos by Lauren Beesley Photography

EAST ALABAMA LIVING

15

A wraparound porch covering three sides

of the house beckons to relax and savor the

peaceful, picturesque scenery. Tables are

arranged for enjoying meals outdoors while

listening to the soothing sound of a fountain

with a waterfall gently flowing down to the

lake.

In the evening, soft light is provided by

two massive wrought iron light fixtures

Angie found in Atlanta. Over the door, a sign

hangs that says, “The Doc, Lake Martin Family

Resort.” It was a gift from their children as

everyone calls their father “Doc.”

Angie and David met while they were students

at the University of Tennessee. After

graduating and getting married, they lived

in Atlanta for two years while David worked

on his doctorate and Angie taught school.

When he graduated, David accepted a position

as professor of mechanical engineering

at Auburn University.

Soon afterwards, he received a sabbatical

for further studies, and they lived in London,

England, for a year. While there, they visited

other countries, which was the beginning

of their love of travel. A few years later, he

received a grant to visit universities around

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the world, and Angie traveled with him. They

began collecting antiques, oil paintings and

other collectibles.

Many of their travel treasures filled their

home in Auburn. With a passion for building,

David continued to add onto their home with

outdoor porches, an outdoor kitchen and later

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a building with bedrooms for their growing

family called “Angie’s Inn.” Angie continued

teaching and taught at Cary Woods School for

17 years.

The Dyers became interested in building a

lake house when their 18-year-old son, Mark,

would go boating with friends at Lake Martin

with no place to dock the boat. After Mark

became a student at Auburn University, they

purchased a lot, then decided to swap it for

their current location.

At first, David built a boat house and dock

for their son before deciding to build the

house. As the house was being constructed,

Mark proposed to his girlfriend on the dock.

After David poured a foundation 47 feet

wide for the lake house in 1984, a friend, who

knew he had an affinity for old wood, told

him about a fertilizer factory built in 1870 on

the river in Montgomery that was being torn

down. David was able to salvage the building

with its heart pine beams. He hired someone

to reassemble the fertilizer building, which

was a perfect fit at 47 feet wide.

When David heard that that the original

oak flooring in the factory had been dumped

in a field outside Montgomery, he was able to

salvage that as well. The boards were about

two inches thick. He took them to a craftsman

in Montgomery who cut the wood’s thickness

in half. David used the oak on the floor

throughout their lake house.

The beautiful heart pine beams add rich

character to the ceilings on all three levels of

the house. The main level is basically the second

floor of the factory. It took David five years


to finish the 3,000 square foot house with spacious

windows providing splendid views of

the lake from the front and side.

From the front porch, the door opens to

the main, middle level with the ceiling soaring

two levels. On the upper level, a gallery

displays oil paintings, rugs and other art collected

on travels from several countries. Oil

paintings are from Germany, Switzerland,

South America, Africa, Sicily, Caribbean, Italy,

England and others. Plates and platters were

collected in Egypt, while rugs on the railing

are from Norway, Africa, Uruguay, and others.

A family treasure on the balcony is Angie’s

father’s old school room desk.

A two-story stone fireplace is the focus

in the cozy living room. The stone used in

the construction for the fireplace came from

David’s family’s home in Tennessee that had

been a chimney. Three paintings in the living

room feature Irish hunt scenes from the

1800s.

Family pieces mingle with antiques from

travels. In the living room, lamps from Angie’s

mother’s home are each different, with two

being crystal. Antique hand-knotted Persian

rugs accent the floor and anchor the seating

area.

A unique framed brass rubbing Angie

traced from a 1538 tomb in England hangs

over an antique English chest. An English

antique pub “Prince Albert” sign hangs over

the mantel, while another pub sign accents a

wall near the kitchen.

As the Dyers continued to travel, they also

collected furniture. The rustic dining room

EAST ALABAMA LIVING

17

for the Dyers. Their children and grandchildren

also enjoy time at the lake. One daughter

lives in Auburn, while the others reside in

Boston, Asheville and Birmingham.

“We love when the family visits,” says

Angie, “and we have a yearly reunion with the

entire family. All ages enjoy being at the lake.

We have a ski boat and pontoon boat along

with many lake toys for the children. The families

love it here.”

Since David enjoys building, his other construction

projects included a boat house with

the top floor containing four bunk beds that

can sleep eight grandchildren. There is also

space for air mattresses.

Being at the lake is relaxing as well as fun

times for Angie, David and their family. The

lake house also brings back happy memories

of a lifetime of traveling across America and

to many other countries.

table was purchased in London, and the handcarved

chairs were found in Auburn. A pie

safe against the wall in the dining room was

purchased at an auction in Tuskegee.

The main level also has two bedrooms. One

has a wicker sofa that was in David’s family’s

“no-no” room that was only used when company

came to visit. David grew up in an 1830s

farmhouse.

Upstairs has three bedrooms, and the lower

level includes a bedroom and sitting area.

Each of these bedrooms also have European

antiques and collections. Large windows in

every room offer views of the lake.

While David is still teaching, the lake house

has been an important getaway during Covid

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EAST ALABAMA LIVING

19

BUILD ON THE

PAST

FOR A NEW

FUTURE

BY CHRISTY K TRUITT

“I think it is best said this way:

our vision statement is ‘We make

the community better.’ And that’s

what we’re here to do.”

ROBYN BRIDGES


The phone rings at Auburn-Opelika Tourism (AOT). Newly

positioned President and CEO Robyn Bridges answers. The

other end of the line? Take your pick. Hotel arrangements

for visiting industrial prospects. The Opelika Pickleball Club to

discuss an upcoming national tournament. Scheduling a video

interview with 12 chefs. VIP baskets for horses.

Photos submitted by Robyn Bridges

"That's right, horses," laughs Bridges. "Now

that was a fun day."

Bridges considers her new position as

"same job. Different title." After more than 25

years working together and 19 years at AOT,

Bridges took over the helm from retiring CEO

John Wild. "We (Wild and Bridges) built AO

Tourism from the ground up, and there is no

better leader I could have learned from. You

need an authentic heart for service to do what

we do because it isn't easy. It's great fun, but

it's a lot of work, and our level of service and

investment can't be contingent on any resulting

level of gratitude.

"That’s one thing I learned from John and

that we instill in our team: we do what we

do because it’s who we are and it’s our brand

promise. Having those true hearts for service

is what makes us able to deliver on that prom-

ise and to always put the needs of our community,

our partners, and our visitors first,”

says Bridges.

Growing up in Birmingham, Bridges didn’t

plan events for her baby dolls or organize the

community lemonade stand. She did, however,

long to be in the spotlight.

“I wanted to be a superstar, triple threat! I

was an only child with quite an imagination

– clearly. So I wouldn’t say that anything in

childhood could’ve necessarily revealed that I

would find my passion in a career in hospitality”,

says Bridges.

Leadership would come a little later.

“I did learn I had a passion for leadership

beginning with sixth-grade student government.

I loved working with other people to

create good outcomes for those we represented

– not that I would have been able to

EAST ALABAMA LIVING

21

articulate it quite that way at the time,” says

the University of Alabama graduate, who

obtained her Bachelor of Arts with a major in

International Business and French.

But she can articulate the economic benefit

of AOT.

“Without the tax dollars generated from

tourism, the average citizen would owe an

additional $500 on his income tax return. We

also contribute directly to our local general

funds, meaning funds for our public schools,

parks, recreation programs, and all the city

services we enjoy benefit directly from tourism

spending,” says Bridges.

“For every $119,842 generated in tourism,

one job is created. In 2021, there were 4,261

individuals employed by the tourism and hospitality

industry.” Bridges adds that tourism

puts more than $17 million directly into the

general funds through sales tax and another

$3.3 million in lodging tax, but it isn’t all about

money. The team at AOT remains focused on

the needs of residents and service providers

first and works for the balance needed to

exceed the visitor's expectations.

Balancing work and play can be tough, but

not impossible with the team at AOT. “We take

team excursions to bowl, play pickleball, picnic,

and even just walk laps around the building.

We’re professional AO cheerleaders; it’s

gotta be FUN!” says Bridges, also mom to Sam,

23; Samantha, 27; and Carlyn, 31. She and husband

Mark have been married for “centuries.”

As she looks to the future of AOT, Bridges

will build on the past. “There is always room

for improvement, but it’s far easier to say what

that needs to be when you’re in a situation

where much is needed. That’s clearly not us.

One of my first initiatives will be to work with

a facilitator to create a strategic plan to identify

our best paths to making the good better,”

says Bridges. ”I think it is best said this way:

our vision statement is ‘We make the community

better.’ And that’s what we’re here to do.”


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EAST ALABAMA LIVING

23

D A Y T R I P

The Capital City

By Ann Cipperly

History echoes in Montgomery where

Alabama’s heritage is intertwined with

important chapters in our nation’s past.

Spend a day in Montgomery where vivid

images of the past portray another time, blending with

exciting attractions for every member of the family.

Restaurants abound with time-honored southern dishes,

upscale innovative creations and elegant cuisine with

white tablecloths.

Dining

VINTAGE YEAR

Photo by Vintage Year

Honored last year as the Alabama

Restaurant and Hospitality Association’s

Restaurant of the Year, Vintage Year has been

known for serving good food since 1984. In

2015, the restaurant was renovated into an

elegant setting, serving upscale, superb dishes

featuring local and fresh ingredients.

Our table savored the seafood dynamite for

an excellent starter with assorted seafood and

Andouille sausage in a tantalizing sauce with

layers of flavors. We also tried the poached

apple salad with pecans and fried goat cheese

balls, which also received thumbs up.

Two fish dishes were exceptional. The

grilled red fish was served with maque choux

and fried oysters garnished with sunchoke

chips, while the Gulf snapper came with Gulf

shrimp, new potatoes and spinach.

The evening ended on a sweet note with

crème brulee and strawberry short cake.

Tuesday night is burger night.

Vintage Year is located at 405 Cloverdale Rd.

For reservations call 334.819.7215.


Photo by Experience Montgomery

VINTAGE CAFÉ

Located across the street from Vintage Year

restaurant, the café is a coffee shop, eatery

with breakfast, lunch and bakery with a retail

shop for gourmet food items.

A variety of choices is available for breakfast,

including chicken and biscuit and

smoothies. Soups, salads and sandwiches

highlight the lunch menu. Try the melted brie

sandwich with peppered bacon, fig jam and

arugula.

The Vintage Café is located at 416 Cloverdale

Road and is open Monday through Saturday

from 7 a.m. until 5 p.m. Contact 334.356.1944

for further information.

RAVELLO RISTORANTE

Montgomery’s newest restaurant offers

authentic Italian dishes with local southern

ingredients in an elegantly restored 1920s

bank building with marble floors and ornate

plaster crown moldings.

Inspired by the Amalfi coast, the restaurant

menu lists seafood such as diver scallops and

assorted house-made pasta, as well as steaks.

Desserts include chocolate torta al tartufo.

Ravello is located at 36 Commerce Street

and is closed on Sundays. For further information

call 334.356.2852 or go to www.ravellomgm.com.

CENTRAL RESTAURANT

Housed in an 1890s grocery warehouse,

Central is focused on seasoning ingredients

with regional produce, meats and Gulf seafood.

Along with seafood, the upscale casual

restaurant’s menu includes pork chops, steaks

and short ribs and yummy desserts, such as

banana butterscotch bread pudding.

Central is located at 129 Coosa Street and

is closed Sunday and Monday. For more information,

call 334.517.1155.

Photo by Sa Za Serious Italian

SA ZA SERIOUS ITALIAN

With historic hardwood floors, exposed

brick walls and vibrant colors, the restaurant

is decorated in energetic ambience. Chef Joe

DiMaggio Jr. uses recipes from his grandmother

with fresh ingredients, including

pizza dough made in New York, San Marzano

tomatoes, scallops from Georges Banks and

wild salmon from Ireland and Norway.

Sa Za is located at 130 Commerce Street,

STE 101, and is open for dinner and Sunday

brunch. For further information, contact

334.495.7292 or go to https://www.sazaseriousitalian.com.

LA JOLLA

Contemporary, casual ambience at La Jolla

is accented with signature concrete countertops

and a Pecky Cyprus crafted bar.

The menu features small plates, big plates

and meats cooked to order on a Big Green

Egg with sauces, such as creole brown butter,

black butter garlic-truffle butter and champagne-lemon

beurre.

On the small plates, standouts include

Photo by Central Restaurant

grilled lamb chops and smoked pear gastrique

with pesto roasted potatoes and tuna nachos

with sriracha aioli.

Big plates feature steaks, seafood gumbo,

fried soft-shell crab and shrimp.

La Jolla is located at 8147 Vaughn Road,

Montgomery, and is closed Sunday and

Monday. For additional information, call

334.356.2600 or go to https://www.lajollamontgomery.com.

SHASHY’S BAKERY AND FINE FOODS

A long-time favorite casual restaurant serving

breakfast, lunch and Saturday brunch.

Blue Moon cheese and crackers are popular

for an appetizer. Entrees feature entrees,

soups and salads. Greek style grouper, fried

shrimp platter are favorites among the

selections.

Save room for a yummy dessert and take a

couple home.

Photo by Cafe Verde

Shashy’s is located at 1700 Mulberry St.,

Montgomery. Hours are Tuesday-Friday, 8 a.m.

until 2 p.m. and Saturday 8 a.m. until 1 p.m.

Closed Sunday and Monday.

Call 334.262.2046 or 334.263.7341 or go to

http://wwwshashysbakery.com for more

information.

CITY GRILL

An interesting menu includes a fig turnover

appetizer prepared with puff pastry and filled

with gorgonzola, pecans, caramelized onions

and fig jam. Another choice is crab cake with

grilled shrimp, avocado and remoulade.

Entrees feature grilled steaks, scallops,

salmon and lamb chops, among others.

City Grill is located at 5251 Hampstead High

St, Montgomery. The restaurant is open for dinner

and closed Sunday and Monday. For more

information call 334. 244.0960 or go to https://

www.facebook.com/City-Grill-194058765824/

EAST ALABAMA LIVING

25

CHARLES ANTHONY PUB

Originated in 1972 and formerly housed in

the Montgomery Mall, the restaurant moved

to Chantilly Parkway in 2005. The pub specialties

include hand-cut steaks, such as the signature

split beef tenderloin, and seafood, with

dishes made from scratch. Among the add on

choices are crabmeat, shrimp and oysters.

Appetizers feature crab claws fried or

sauteed, she-crab soup and seafood gumbo,

among others.

Located at 10044 Chantilly Parkway, the

pub is closed on Sunday. For further information,

call 334.281.3911 or go to https://www.

charlesanthonysatthepub.com

MARTIN’S RESTAURANT

Martin’s is a long time Montgomery favorite

for southern, homestyle cooking with a meat

and three vegetables menu. Entrees include

fried chicken, meatloaf, turkey and dressing,

friend catfish and others. Check website

for daily menu. Hours are Monday-Friday 11

a.m. until 7 p.m., closed Saturday, and Sunday

10:45 a.m. until 2:30 p.m.

Martin’s is located at 1796 Carter Hill Road.

For additional information call 334.265.1767

or go to www.themartinsrestaurant.com.

CHRIS’ HOT DOGS

Chris’ Hot Dogs has been serving up dogs

covered in their special sauce for over 100

years. Founded in 1917, this locally loved joint

has seen its fair share of famous customers,

including Hank Williams Sr., Dr. Martin Luther

King Jr., Rosa Parks, Clark Gable, Elvis Presley,

Presidents Bush 41 and 43, Jimmy Stewart,

Harry Truman and Franklin D. Roosevelt, who

would frequently ask for a box of the famous

hot dogs as his train stopped in Montgomery.

The restaurant also offers hamburgers,

chicken fingers, chicken salad and other

items.

Montgomery’s oldest family owned and

operated restaurant is located at 138 Dexter

Ave. It is closed on Sundays. Call 334.265.6850

for additional information or go to chrishotdogs.com.

Attractions

EJI LEGACY MUSEUM AND NATIONAL

MEMORIAL FOR PEACE AND JUSTICE

Named attraction of the year for 2022 by

Alabama Tourism, the museum and memorial

provides comprehensive history of the country

with a focus on the legacy of slavery. The

museum offers an immersive experience with

cutting-edge technology.

The museum is located at 400 N. Court

Street and the Memorial at 417 Caroline Street.

They are both closed Monday and Tuesday.

For more information, call 334.386.9100 or

go to https://museumandmemorial.eji.org/ or

contact ticketing@eji.org or groupsales@eji.

org

MONTGOMERY ZOO AND MANN WILDLIFE

LEARNING MUSEUM

Visit the zoo and explore sites from the

savannahs of Africa to the hills of Asia in over

40 acres. See over 500 animals from different

continents in natural habitats.

The Mann Museum hosts over 275 exhibits

of wildlife, various fresh and saltwater fish,

reptiles and insects that are found in North

America. It also has over 70 exhibits mounted

in life size.

Both the zoo and museum are open year

round, seven days a week with exception of

major holidays. A gift shop and café are also

open.

Montgomery Zoo is at 2301 Coliseum

Parkway and the Mann Wildlife Learning

Museum: 325 East Vandiver Blvd,

Call the zoo at 334.625.4900 and the

museum at 334.625.4905 or go to https://www.

montgomeryzoo.com/

OLD ALABAMA TOWN

Step back in time to a 19th century village

in Old Alabama Town with over 40 restored

structures, including the Drugstore Museum,

a schoolhouse, grocery, doctor’s office, cotton

gin and homes from the era.

Old Alabama Town is located at 301

Columbus Street, Montgomery. Contact

334.240.4500 for special event dates.


Photos by Experience Montgomery

Other sites:

MONTGOMERY MUSEUM OF FINE ARTS

https://mmfa.org/

1 Museum Drive

Montgomery, AL 36117

334.625.4333

HANK WILLIAMS MUSEUM

https://www.thehankwilliamsmuseum.net/

118 Commerce Street, Montgomery, AL 36104

334.262.3600

FITZGERALD MUSEUM

The museums has an Airbnb in it where you

can stay in Zelda and F. Scott’s actual rooms

they lived.

https://www.thefitzgeraldmuseum.org/

919 Felder Ave., Montgomery, AL 36106

334.264.4222

BISCUITS BASEBALL

The Montgomery Riverwalk Stadium is the

home of the Montgomery Biscuits of the

Southern League. The minor league team is

an affiliate of the Tampa Bay Rays.

For schedule and tickets, visit ww2.biscuitbaseball.com

ALABAMA SHAKESPEARE FESTIVAL

The Alabama Shakespeare Festival is

among the ten largest in the world. Upcoming

productions in the Carolyn Blount Theater

include The Marvelous Wonderments: May 24

to June 26, and American Mariachi from July

27 to Aug. 21.

For further information call 334.271.5353 or

go to https://asf.net/ or boxoffice@asf.net.

ROSA PARKS MUSEUM

Operated by Troy University, the Rosa Parks

Library and Museum and Children’s Wing are

located on the site where Parks began her historic

stand. A recreated street scene and replica

of the bus with video footage transports

visitors back to that eventful day.

All tours are self-guided and begin at the

start of each hour and 30 minutes after the

hour.

The museum is closed on Sunday and

major holidays. Museum is located at 252

Montgomery Street, and Children's Wing is at

220 Montgomery Street.

For more information call 334.241.8661

or go to https://www.troy.edu/student-liferesources/arts-culture/rosa-parks-museum/

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GETAWAY

Pura Vida

By Beth Witten

Last June, my family visited the lush Central

American country of Costa Rica, the "Rich

Coast." We opted to stay in an inclusive resort

in the Guanacaste region. It is a short four-hour

flight from Atlanta, Ga., to Liberia, Costa Rica, located

in the northern part of the country. Upon landing, I was

immediately in awe of the richness of the countryside and

the beauty of the beaches. I saw a glimpse of the pure life.


Costa Rica is cherished as one of the world's

most popular eco-tourism destinations. Its

beautiful landscapes, pristine beaches, volcanoes,

countless adventure activities, and

proximity to the U.S. draw more than two million

tourists each year.

Costa Rica is a democratic country whose

landmass is the equivalent of the state of

West Virginia. Twenty-seven percent of the

land is protected for conservation. Costa

Ricans speak Spanish. The local currency is

the colon; however, the U.S. dollar is widely

accepted. Currently, one U.S. dollar is the

equivalent of 668 colones. A bottle of coke in

Costa Rica is just under $1.50.

In my initial planning to attend Costa

Rica, I learned that utilizing a local guide

was the best way to experience the country.

Through TripAdvisor, I met Miller Conteras

of Guanacaste Dreams Vacations. Miller is a

native of Playas del Coco or Coco Beach. Miller

and his wife, Karol, offer tours and vacation

rentals throughout Costa Rica.

Our feet didn't have much time to relax

on the beach before we set off on our first

adventure to the Llanos de Cortes waterfall

in Bagaces, which is naturally defined by the

Rio Salto River on its western edge and the Rio

Tenorio to the east. The confluence of these

two mighty rivers offers tourists the opportunity

to see spectacular waterfalls in the heart

of the Guanacaste countryside. The area is

surrounded by paths and trails popular with

hikers.

The waterfall is easy to hike into as there is

a large swimming area that leads directly to

the plumes of water cascading from the fall.

The feeling of the cool mist from the waterfall

was refreshing. It was about an hour

excursion. Nice if you don't have a full day to

explore.

We didn't end our day at the waterfall.

Instead, we drove about 30 minutes to enjoy

a floating tour on the Corobici River. This was

not a white water rafting tour, although you

can raft in many places throughout Costa Rica.

Nevertheless, the gentle floating experience

EAST ALABAMA LIVING

29

was a treasure. We saw seven different types

of herons, baby crocodiles sunbathing on the

banks, and egrets soaring down the river as

if they were leading the way. Miller and our

guide explained the vast number of wildlife

we encountered on the three-hour float.

A highlight was when the guide presented a

freshly cut pineapple for us to enjoy along the

way.

As we exited our float to dry land, we were

met by a giant Ceiba tree, the tree of life. The

same tree is depicted in the movie Avatar. It

was an honor to stand in the presence of a

multi-century old tree.

The guide and his family treated us to an

authentic lunch called Casado, Costa Rica's

second most famous dish. This lunch/dinner

favorite included a mixed platter of chicken

with rice, beans, cabbage salad, tortillas and

sweet fried plantains. Casado means "married

man." It refers to the days when men working

in the fields brought mixed lunches prepared

by their wives, conveniently wrapped in

a banana leaf. Casados are generally the best

value on any menu. And at restaurants where

quality is questionable, casados are always

your safest bet.

Miller knew precisely the pace and level of

adventure the Witten crew needed next with

our second-day excursion on ATVs through

the forests and forged rivers that led to Playa

Carrillo, a local's favorite beach. Before we got

too far into our rugged ride, we stopped at a

local gas station for waters and pastelillos,

think smaller fried empanada-style turnovers

filled with meat. My husband Steve greatly

enjoyed this tasty treat.

In the forest before we reached Playa

Carrillo is where we first experienced the

thunderous sounds of the howler monkeys.

The guttural calls of a howler monkey troop

can be heard as far as three miles away. Once

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we knew what the sound was, we were able to

identify them throughout our trip. We loved

hearing them near and far.

Our ATV tour was a half-day journey

exploring the coast, culminating with a welcomed

lunch of ceviche, fried fish, rice, beans,

and plantains at the penultimate beach bar,

Las Brisas on Playa Potrero.

Costa Rica is home to over 500,000 species.

That is almost six percent of the world's biodiversity.

One notable species that draws global

attention are sloths. We had an intimate sloth

encounter at the Finca Verde Wild Habitat

and Farm located in the Rainforest Bijagua in

the mountains of Costa Rica. We witnessed a

three-toed momma sloth with her cub clinging

on as she intentionally (slowly) maneuvered

up a banana tree. We were close enough

to reach out and touch them both. The great

thing about the Finca Verde farm is that the

animals are entirely wild and exist in their

natural habitat.

Our guide uncovered a poisonous dart frog,

pointed out an iconic red-eyed tree frog, and

squeezed the most fragrant scent from a rainsoaked

pine-cone ginger plant on our walking

tour through the farm. Then we witnessed a

once-in-a-lifetime event, Panocho. Panocho

is a howler monkey outcast from his troop

who frequents the farm. Our guide stated that

Panocho had never interacted with people

until our arrival. He swung through the rainforest

past Steve and our daughter Caroline

and was apparently mesmerized by Caroline's

curly hair as he quickly made his way back

to investigate this family from Alabama. The

over an hour experience with Panocho was

enlightening as we left with a little more

understanding of a lone howler monkey.

A highlight of our trip occurred on our

deep sea fishing venture on the Pacific coast.

The waters were calm, and the fish were not

biting. The excitement ensued after what

appeared to be just a scenic boat ride. Costa

Rica is known for its sailfish sportfishing. The

captain cast a trolling line on our trek back

to the shore. The snap of the line reeling out

to sea meant one thing, a big fish. It was not

until we witnessed the iridescent monster

jump 20 feet into the air on its initial run that

we knew we had landed a coveted sailfish.

Sailfish are the fastest fish in the ocean. Steve

took to the fight to reel it in. After the nearhour

battle, success was achieved. Steve had

landed an eight-foot sailfish that the captain

estimated to be over 160 pounds. The sailfish

was promptly and safely returned to its home

according to Costa Rica's conservation guidelines.

Steve has a fish tale for the ages.

One popular destination to visit while in

Costa Rica is the Arenal Volcano, one of five

active volcanoes. Arenal and La Fortuna, a

tiny town at the volcano's base, are about a

two-hour drive from the Guanacaste region.

Additionally, Costa Rica's capital San Jose, the

largest city located in the country's center,

boasts museums, parks, and shopping. We

are saving these and other adventures for our

next visit.

With the guidance of Miller, we were able

to experience Costa Rica from the lens of a

local and with someone bilingual to assist in

the translation of our limited Spanish. One

phrase that did not need to be interpreted was

Pura Vida! Every local would greet you and

send you off with a smile and a "Pura Vida,"

meaning pure life. Much like an Auburn fan

exclaiming, “War Eagle!”

Costa Rica is best visited during the dry

season, from November to May. However, it

is considered the high season, and it is more

expensive to visit. Traveling on a budget, we

opted to stay in June, the beginning of the wet

or rainy season. However, June is still a relatively

dry month with intermittent storms.

We welcomed the occasional afternoon storm

as we do in the summertime in Alabama; it

cools things down.

Miller taught us that Costa Ricans live the

Pura Vida by enjoying life's little pleasures.

Ticos, a term used to describe Costa Ricans,

spend time with friends and family, enjoy

meals together, and explore the great outdoors

in their beautiful country. According to

the Happy Planet Index, Costa Ricans enjoy

the highest life satisfaction in the world. Now

that's Pura Vida! So why not visit Costa Rica

and join in the happiest place on earth?

To plan the perfect Costa Rican experience,

visit gaunacastedreamsvacations.com, or you

may email Miller and Karol at info@gaunacastedreamsvacations.com.

Tell them the

Wittens say, "Pura Vida!"

32

EAST ALABAMA LIVING

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Photo by Sweetland Amphitheater

Summer Music Scene

By Mallie Wardrup

The summer music scene has continued to prove superior to all the rest. Maybe

it's the sunshine on your face as you sway to the beat, or perhaps the way a cold

drink hits warm lips as they gear up to sing the next line. For whatever reason

you conclude, it's hard to argue that outdoor concerts are just plain good for the soul

during the summer months. Alabama's concert lineup heading into this season looks

like it will be tough to beat, so whatever genre it is that makes you feel alive, grab your

tickets and get ready to rock (or jazz, or country, or gospel… you get the point.).

SWEETLAND AMPHITHEATER

Photo by Sweetland Amphitheater

Sweetland Amphitheater knows what they're doing when it comes to a summer music

lineup! The LaGrange stage will welcome five different bands and solo artists in just two

months, and they're all worth the hype. The strand begins with the Old Crow Medicine

show on June 10th as the Wagon Wheel artists take their Paint This Town tour through

Georgia. Next, August 5th brings a trio of The Marshall Tucker Band, The Outlaws, and

Kentucky Headhunters. Marshall Tucker and The Outlaws have been playing together

for many years, and the added mix of honky tonk and blues that Kentucky Headhunters

brings to the mix is sure to be the icing on the cake. Finally, trailblazer Jimmie Allen performs

on August 26th after wrapping up his Dancing With The Stars career. Sweetland's

summer jams will fill your folksy cup to the brim.


Photo by Arts Huntsville

STANDARD DELUXE

CONCERTS IN THE PARK

Big Spring Park in Huntsville is the place

to be on Monday nights all summer long. The

annual Concerts in the Park series returns to

North Alabama beginning on June 6th and

continuing weekly through August 8th. The

series features local artists whose musical

genres range from folk, Latin, rock, country,

R&B, and everything in-between. Not only

is there any genre your heart desires, but

the food options go far and wide with local

food trucks and vendors. Admission is free,

and the lawn is open for blankets and chairs.

Dancing, picnics, and leashed pets are not

only welcomed but also encouraged, so grab

your furry friend and favorite dancing partner

and head north for a Monday!

Waverly's Standard Deluxe is home to the annual 280

Boogie that takes place every spring, but that's not where

the fun ends. Shows continue with some great summer

features that will give you the outdoor music fix you likely

spent all winter dreaming about. David Ramirez's summer

tour makes its way to the Standard Deluxe outdoor

stage on June 18th, where opening act Sharon Silva will

join him. The two have already done a few stretches of

Ramirez's tour together and are great friends on and off

the stage. July follows with a performance by "The Real"

Photos by The Standard Deluxe

Jimbo Mathus on the 30th. Mathus has been described as

"an enigma, a walking contradiction: wild yet refined, worldly yet colloquial."

Hence, you're sure to walk away with the sweet reminder that it's always okay

to be exactly who you are - even if it doesn't quite "fit the mold."

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specializing in home decor,

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Mon.-Fri: 10 am - 6 pm

Saturday: 10 am - 5 pm

Sundays after home games:

11 am - 3 pm

Photo by Arts Huntsville

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EAST ALABAMA LIVING

35

CHRIS STAPLETON'S

"ALL-AMERICAN ROAD SHOW"

Chris Stapleton is bringing his All-

American Road Show tour all over the

state this July! One of the country's most

currently beloved stars is making his way

to three different locations: Tuscaloosa on

July 14th, Orange Beach on July 15th, and

Huntsville on July 28th. The 5x Grammy

Award-winning artist announced in

February that he was extending his tour,

and it's sure to be a show that leaves a

lasting impression. So grab your tickets

and get ready to see Stapleton for a once

(or maybe even twice with this tour route)

in a lifetime performance.

ALEX CITY JAZZ FEST

PHENIX CITY AMPHITHEATER

Phenix City brings one final act to the Amphitheater stage as their River Park

Rendezvous concert series culminates. After a string of musical performances featuring

names like Skylar Saufley, The Mo Show, and even Muscadine Bloodline, it's time for The

Shelby Brothers to take the stage on June 18th. They describe themselves as being "from a

long line of musicians who can't help but pick up an instrument." The Brothers are singersongwriters

but are known to also cover songs from artists like Jason Isbell and JJ Grey &

Mofro., giving them a southern-rock vibe that features some inventive guitar work you've

likely never heard before. The show is free and makes for the perfect "no-spend weekend"

of fun (although the concessions may be hard to resist).

W.C. HANDY MUSIC FESTIVAL

Photos by The Shelby Brothers

The W.C. Handy Music Festival is one of the Shoals' most loved annual traditions. The

event is held in honor of native "Father of the Blues" W.C. Handy and began with the mission

to keep Northwest Alabama's musical heritage alive for locals to remember and preserve.

The Handy Festival has been selected as a Top Ten Event in Alabama, and for a good

reason. What started as a weekend-long event with a single headliner has since turned

into a ten-day festival that features around 300 different events. While a wide variety of

musical genres are presented, a few of the top features include rock, pop, gospel, R & B,

and jazz. Event locations bleed throughout the Shoals area and include parks, restaurants,

stores, libraries, museums, art galleries, sidewalks, parking lots, and lawns. Live music is

joined by plays, car shows, sporting events, etc. This festival holds too much to list, so visit

wchandymusicfestival.com and make the drive to the Shoals from July 22nd through the

31st to experience it all for yourself.

Alexander City's annual Jazz Fest is

just around the corner, starting on June

10th and wrapping up the next day on the

11th. Despite the time crunch, this is one

you're going to want to move some weekend

plans around for! Friday night's show

is being held in downtown's Strand Park

and will be followed on Saturday by even

more jazz, blues, and southern rock classics

at The Amp on Lake Martin. The festival

will celebrate its 32nd anniversary

this year after getting its start in 1990 as a

100th birthday celebration for downtown

Alexander City's Frohsin's Department

Store. Locals decided it was a tradition

worth keeping around as it now draws

in about 10,000 people each year. With

a lineup and vendors sure to impress,

it's worth carving out some time in your

weekend to let the music move you.

ROCK THE SOUTH

"The Biggest Party in the South" is back

and better than ever for Cullman's annual

Rock the South concert series. Headliners

include country music's newest superstar,

Morgan Wallen, and one of its oldest and

most beloved groups, Alabama. They will

be joined by Hardy, Jamey Johnson, Koe

Wetzel, Jimmie Allen, and Colt Ford. Rock

the South is known for its rowdy, southern

crowd of faithful attendees that follow

the event year after year. So, if you're

up to it, grab your boots, hat, and southern

twang and get ready to party North

Alabama-style on August 5th and 6th.


This is your song.

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Meet the coolest college town in the South. And his hip older sister.

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EAST ALABAMA LIVING

37

Making the next

steps possible

Thanks to your generous gifts, premature and critically

ill babies are able to stay near their families and not be

transported to another hospital since the East Alabama

Medical Center Level III NICU opened in September 2021.

At East Alabama Health, we’re

continuing to grow our team

of pediatric specialists and

subspecialists, which now includes:

• Two neonatologists

• Neonatal nurse practitioners

We’ve also been able to increase our partnership with Auburn

University’s Child Life Specialists program to meet the growing

needs for pediatric social worker support.

Proceeds from the upcoming 2022 Christmas Ball and Virtual Silent

Auction will help East Alabama Health continue to meet the growing

pediatric needs of our community through enhanced technology and

assistance to patients and their families in crisis. Thank you for all you

do for stronger, healthier babies.

• Respiratory therapist

• Pediatric pharmacist

• Specialized ophthalmologist

• Occupational therapist

• Physical therapist

• Speech therapist

• Dedicated dietitian

• Milk lab and milk lab techs

EAMC.ORG/FOUNDATION | 2000 PEPPERELL PARKWAY, OPELIKA, AL 36801 | 334-528-5923


MEDITERRANEAN

AND TAPAS

By Ann Cipperly

Under clear blue skies along the Mediterranean

coast, fresh ingredients are gathered for creating

superb dishes, featuring olive oil, seafood, pungent

garlic, nuts, whole grains, fruits and herbs, among

other flavorings from countries along the sea basin.

Mediterranean cuisine or foods refer to the range

of traditional dishes and cooking methods inspired

by countries that border the sea. A Mediterranean

diet, which is considered one of the healthiest in the

world, uses less meats, processed foods and sugar.

Among the numerous countries surrounding

the Mediterranean Sea

include Italy, Spain, Greece, France,

Turkey, Israel, Morocco, and islands

with Cyprus being one of the largest. Each one

of the countries has their own specialties, with

some going back to ancient times.

On the island of Cyprus in the Mediterranean,

local businessman Chris Koullas spent his

childhood summers as a sheepherder. His

favorite pastime was watching American movies

where he began to dream of coming to

America. He couldn’t speak English and had

never heard of a place called Alabama.

Chris’ journey to finding the American

dream began in Limassol, Cyprus where he

was born in 1949, the second of seven children.

Cyprus was a British colony at the time

and fighting for freedom. Chris grew up under

Marshall Law with curfews, raids and bombings.

During the school year, he worked in his

parents’ bakery and delivered bread on his

bicycle.

During the summer, Chris was sent to his

grandparents’ village to tend sheep. While

herding the sheep back to his grandparents’

house, he came to a watermelon patch. As a

restless 12-year-old, he couldn’t resist using

the shepherd’s staff to punch holes in the

watermelons. As a result, he was banished

from the village.

Chris learned his lesson and was one of two

students from Cyprus to receive a scholarship

to a marine military academy in Greece. He

graduated with a marine engineering officer

degree. After serving in the merchant marines,

he went to New York in 1972, where his mother's

parents and his younger sister lived.

He enrolled in the Cambridge School of

Languages. Chris then attended City College in

Spanish Harlem and was accepted at Georgia

Technical Institute in Atlanta, graduating in

1979 on the Dean’s List with a degree in industrial

management.

Chris worked in Atlanta where he met his

wife, Deborah. They moved to Auburn and

owned businesses, and Chris became a real

estate developer.

EAST ALABAMA LIVING

39

“We have been blessed working in Auburn,” Chris said, adding that it

is a great place to raise a family. “I think the values here are similar to

the family values we had in Cyprus. People are church going. I can do

business with a handshake.”

Deborah enjoys making many Greek dishes for their family. She is

sharing their favorite Mediterranean recipes.

Nealey Dozier Thompson, who grew up in Opelika, is also sharing

a variety of Mediterranean recipes. Nealey has had an interesting and

varied culinary career. After graduating from Auburn University, she followed

her sisters to California where she worked with a famous wedding

planner, Yifat Oren, who plans weddings and parties for celebrities.

Nealey traveled with Yifat across the country, assisting with parties.

After two years, Nealey knew she wanted to learn how to cook. She

attended the New School of Cooking in Los Angeles. After graduating,

she went to work for cookbook author Amelia Saltsman, who also

writes for the Los Angeles Times. She took Nealey to farmers markets to

teach her how to shop and develop recipes.

After moving to Atlanta with her husband, Walter Thompson, Nealey

was hired by chefs Anne Quatrano and Clifford Harrison, who own

Bacchanalia and Floataway Café, among other restaurants.

She then worked for “The Kitchn’” website and the Cooking Channel,

developing recipes and photographing food. She worked for different

food brands developing recipes, which is her favorite thing to do.

Nealey then worked as resident chef at Sur La Table. Currently she

is the Cooking School Director and Executive Chef for The Cook's

Warehouse, the only independent gourmet retailer and cooking school

in Atlanta. Nealy is sharing her Spanish table recipes for assembling a

scrumptious Mediterranean meal.

Several other East Alabama cooks who enjoy Mediterranean cuisine

are also sharing their favorites for preparing delectable summer meals.

CLASSIC SANGRIA

Former Opelikan Nealey Dozier Thompson, Cooking

School Director and Executive Chef for The Cook's

Warehouse in Atlanta.

1/4 cup sugar

1 bottle fruity Spanish red wine

½ cup brandy

2 oranges, one juiced and one thinly sliced into

rounds

1-2 apples, cored and thinly sliced

1 lemon, thinly sliced into rounds

1 cinnamon stick

Combine sugar and 1/4 cup water in a small

saucepan and cook over medium heat until sugar

is melted. Set aside the sugar syrup to cool.

Combine the sugar syrup, wine, brandy, orange

juice, oranges, apple, lemon, and cinnamon stick

in a large pitcher. Chill overnight. Makes four

serving.

MARINATED OLIVES

Debbie Purves

1 pint Kalamata olives

1 pint green olives

1 large yellow onion, sliced

4 Tbsp. minced garlic

1 cup balsamic vinegar

1 cup extra vinegar olive oil

2 tsp. dried thyme

3 tsp. dried oregano

1 tsp. red pepper flakes

1 Tbsp. fresh cracked pepper

3 tsp. kosher salt

Mix all ingredients together and marinate in

the refrigerator for several days. May be served

chilled or warmed accompanied with a good

crusty bread.

GAMBAS AL AJILLO (GARLICKY SHRIMP)




1 1/2 lbs. peeled and deveined large shrimp

1 tsp. kosher salt

1/4 cup thinly sliced garlic

1 1/4 cups extra-virgin olive oil

Red pepper flakes, to taste

1/2 cup minced Italian parsley

2 Tbsp. dry Spanish sherry or white wine

Squeeze of fresh lemon juice

Salt and pepper, to taste

Crusty bread, for dunking

In a large bowl, toss the shrimp with 1 tsp. of

kosher salt and let stand for 10 minutes.

Meanwhile, in a large cast-iron or stainless-steel

skillet, combine the garlic and olive oil and cook

over moderately low heat, stirring occasionally,

until the garlic is very fragrant and just starts to

brown, 8 to 10 minutes. Add large pinch red pepper

flakes and cook, stirring, until fragrant, 15 to

30 seconds.

Add the shrimp to the skillet and cook over moderately

low heat, stirring and turning the shrimp

occasionally, until barely pink, about 3 minutes.

Stir in the parsley, sherry, lemon zest and a generous

pinch of salt. Remove from the heat and let

stand until the shrimp have finished cooking.

Serve in the skillet along with crusty bread for

soaking up the sauce. Makes four servings.

HUMMUS

Deborah Koullas

2 cans chick peas

3 or more garlic cloves

½ cup extra virgin olive oil

Juice of large lemon

3 Tbsp. Tahini (ground sesame)

Large handful parsley leaves

Pita chips and/or vegetables

Drain most of liquid from chickpeas. Save some

in case hummus is dry. Put one can of chickpeas

in food processor; add garlic, olive oil, lemon

juice and Tahini. Blend; add second can of chickpeas.

Add liquid if needed. Add parsley; blend

until chopped and mixed.

Garnish with parsley sprigs. Will keep in refrigerator

about two weeks. Serve with pita chips and

vegetables.

PITA CHIPS

Debbie Koullas

Preheat oven to 400 degrees. Run a small sharp

knife around edge of regular or whole wheat pita

bread; separate carefully to make two rounds

each. Stack several and cut across four times to

make eight triangles.

Place in single layer on large cookie sheet. Bake

for eight minutes until crispy and lightly brown.

Cool and bag.

BLOOD ORANGE, FENNEL, AND

MANCHEGO SALAD


School Director & Executive Chef for The Cook's


FOR THE DRESSING:

2 Tbsp. sherry vinegar

2 tsp. honey

1 tsp. Dijon mustard, plus more to taste

¼ cup good olive oil


FOR THE SALAD:

2 cups arugula or spicy greens

2 blood oranges, or large navel oranges, segmented

1 medium fennel bulb, very thinly sliced

1/3 cup Marcona almonds, roughly chopped

2 oz. Manchego cheese, shaved


For the dressing: Combine vinegar, honey, and

Dijon into a small bowl and whisk to combine.

Slowly whisk the olive oil into the bowl until

mixture is thickened. Season generously with

salt and pepper. Taste and adjust ingredients as

needed.

For the salad: Combine arugula, orange segments,

fennel and almonds in a large bowl. Season with

salt and pepper. Toss with dressing. Finish with

shaved Manchego cheese. Makes four servings.


TAPAS SAUTEED GARLIC MUSHROOMS

Margaret Mayfield

1 lb. white mushrooms (other types can be

substituted)

5 Tbsp. Spanish olive oil

2 garlic cloves, finely chopped

Squeezed lemon juice

Salt and pepper

4 Tbsp. chopped fresh parsley

Crusty bread to serve

Wipe or brush clean mushrooms, then trim off

the stalks close to caps. Cut any large mushrooms

in half. Heat olive oil in a large, heavy-bottom

skillet, add garlic and cook for 30 seconds to

1 minute or until lightly browned.

Add mushrooms and sauté over high heat, stirring

most of the time until the mushrooms have

absorbed all the oil in the skillet. Reduce the heat

to low. When mushrooms become juicy, increase

heat again, and sauté for 4-5 minutes, stirring

most of the time, until juices have almost

evaporated.

Add a squeeze of lemon juice and season to taste

with salt and pepper. Shir in the parsley and cook

for an additional minute. Transfer the mushrooms

to a warned serving dish and serve piping

hot or warm. Accompany with chunks or slices

of crusty bread for mopping up the garlic cooking

juices.

TAPAS ROASTED ASPARAGUS WITH

MOUNTAIN HAM

Margaret Mayfield

2 Tbsp. Spanish olive oil

6 slices serrano ham or prosciutto

12 asparagus spears

Aioli for dipping

Preheat oven to 400 degrees. Put half of olive oil in

roasting pan (that will hold the asparagus spears

in a single layer) and swirl around so bottom is

covered.

Trim ends of asparagus spears, then wrap a slice

of ham around the stem and end of each spear.

Place wrapped spears in prepared roasting pan

and lightly brush the ham and asparagus with

remaining olive oil. Season the spears to taste.

Roast spears in the oven for 10 minutes, depending

on thickness or until tender but still firm. Do

not overcook as they need to remain firm. Serve

piping hot accompanied by a bowl of aioli for

dipping.

SALMON WITH GARLIC, DILL AND

LEMON

Kay and Allen Harris

The Harrises formerly owned Maestro 2300, a

Mediterranean inspired restaurant in Auburn.

1 lb. salmon fillet

2 tsp. butter

1 tsp. olive oil

1 clove of garlic minced

Sea salt and freshly cracked pepper to taste

Fresh dill to taste

Lemon slices

Preheat oven to 450 degrees. Line a baking sheet

with tin foil then coat it with cooking spray.

Combine butter, olive oil, and garlic together then

spread evenly over the top of the fish. Season

with sea salt and freshly cracked pepper, to taste.

Sprinkle freshly chopped dill all over followed by

a layer of lemon slices. Place skin side down on

the prepared baking sheet.

Place into the oven and bake for 10 minutes or

until the salmon flakes easily with a fork. Remove

from the oven and serve with additional slices of

lemon if desired. Serve immediately

CHICKEN AND CHORIZO PAELLA




FOR THE SOFRITO:

Extra virgin olive oil

1 yellow onion, diced small

2 red bell peppers, diced small

3-4 large cloves garlic, minced

14.5 oz. can crushed or chopped tomatoes

1 tsp. smoked paprika (Pimenton)

2 tsp. brown sugar


Red pepper flakes (optional)

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FOR THE PAELLA:

Extra virgin olive oil

8 oz. dried Spanish chorizo (not Mexican), diced

1 lb. boneless, skinless chicken thighs, cut into

1-inch pieces

1 ½ cups Bomba or Valencia rice (Arborio can be

substituted)

½ cup dry Spanish sherry or white wine

Large pinch saffron threads

Sofrito recipe (recipe included)

4 cups chicken stock, plus additional as needed

(preferably homemade)

1 tsp. kosher salt

½ tsp. smoked paprika (Pimenton)

½ cup frozen green peas, thawed

1 jar Piquillo peppers or roasted red peppers,

drained and cut into thin strips

1 lemon, cut into wheels (for serving)

For the sofrito: Heat a few Tbsp. olive oil in a large

skillet (you can use the paella pan) over medium

heat. Add onions, bell peppers and a pinch of salt

and cook until softened, about 10 minutes, stirring

occasionally. Add tomatoes, smoked paprika,

brown sugar, and another pinch of salt; continue

cooking for another 5 – 7 minutes. Taste and

adjust seasoning.

For the paella: Heat a large paella pan over

medium to medium-high heat. Add a couple Tbsp.

of olive oil and the chorizo and cook until golden

brown, stirring occasionally. Using a slotted spoon,

transfer chorizo to a separate bowl.

Add chicken thighs to skillet (and some olive oil

if the pan is dry) and season generously with

salt and pepper. Cook until the chicken is almost

cooked through (it will finish cooking at the end)

and transfer to another bowl.

Add a few more Tbsp. olive oil to the skillet and

add the rice, cooking until it is toasted and lightly

golden, 2 to 3 minutes. Add the sherry and saffron

and use a wooden spoon to scrape any brown bits

from the bottom of the pan.

Add sofrito and cooked chorizo to the rice, followed

by the chicken stock, salt and paprika.

Bring mixture to boil, then reduce heat to a simmer.

(Once getting the rice covered in cooking liquid,

you do not want to stir any more or you will

release too much starch and get mushy results.)

Cook paella for around 15 to 20 minutes, until

most of the liquid is evaporated and the rice is al

dente. If the liquid is absorbed but the rice is not

nearly done, add a bit chicken stock or water to

the pan.

Arrange chicken evenly over the paella; decorate

with the piquillo peppers and peas.

Once the liquid is absorbed the paella can develop

the soccarat, the prized crust on the bottom of the

skillet. Once you start hearing the paella “talk” (it’s

like snap, crackle, pop), check for a crust by gently

wiggling a spoon into the bottom. There is a

fine line between golden brown and burnt, so stay

close, and shift the pan over the flame as needed.

44 42 EAST ALABAMA LIVING

Once an even crust has formed, remove the pan

from the heat and allow the whole dish to rest for

at least 10 minutes before serving. (I prefer to eat

it after it has rested for 20 to 30 minutes.) Each

person gets a wedge of the paella, and make sure

to scoop up all of the brown bits. Garnish with

a squeeze of lemon. Makes four to six servings.

GREEK POTATO AND FETA SALAD

Michelle Piercy-Hodges

1¼ lb. small new potatoes

1 tsp. salt

5 green onions, chop green and white parts

1 Tbsp. capers, rinsed

8-10 black, pitted olives

1 ½ cups or more crumbled feta

3 Tbsp. chopped flat parsley

2 Tbsp. chopped mint or 1 Tbsp. dried

1/8 tsp. salt

1/8 tsp. pepper

In a saucepan, add water and 1 tsp. salt and bring

to boil. Add potatoes in their skins and boil for

25 - 30 minutes. Check doneness by piercing with

a knife. Knife should easily go through potatoes.

Do not let potatoes get soggy or fall apart. Drain

potatoes; cool.

After potatoes have cooled, peel and place in a

large bowl. Can cut potatoes in half, if desired.

Add onions, capers, olives, feta, parsley, mint,

salt and pepper. Toss gently.

Vinaigrette:

8 Tbsp. extra virgin olive oil

Juice of 1 fresh lemon

3 Tbsp. Greek yogurt

3 Tbsp. fresh dill or 1 Tbsp. dried

1 tsp. Dijon mustard

For a sweeter dressing, add 1 tsp. honey.

Whisk dressing until it thickens. Pour over salad

while potatoes are still warm. Toss until everything

is coated. Let sit for 1 hour at room temperature,

so that dressing is absorbed into potatoes.

ORANGE OLIVE OIL CAKE

Recipe via Leite’s Culinaria




Nonstick baking spray with flour

4 to 5 large navel oranges

3 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1 3/4 tsp. kosher salt

5 large eggs

3 cups granulated sugar

1 1/2 cups mild, fruity extra-virgin olive oil

Confectioners' sugar, for sprinkling

Position a rack in the middle of the oven, remove

any racks above it, and crank up the heat to 350°F

(180°C). Coat a 12-cup Bundt or tube pan with

baking spray and set aside.

Finely grate the zest of 3 oranges and then

squeeze the juice from 4 of them. You should

have 1 1/2 cups orange juice; if not, squeeze the

5th orange.

In a large bowl, whisk together flour, baking powder

and salt.

In the bowl of a stand mixer fitted with a paddle

attachment or with a handheld mixer in a large

bowl, beat eggs on medium-high speed until well

combined, about 1 minute. Slowly pour in granulated

sugar and continue to beat until thick and

pale yellow, about 3 minutes.

Switch to low speed and alternate adding the

flour mixture and the oil, starting and ending

with the flour and beating until just a few wisps

of flour remain. Pour in orange juice and zest

and whirl for a few seconds to bring the batter

together.

Gently scrape the batter into the prepared pan

and bake until a cake tester comes out with a

few moist crumbs clinging to it, about 1 and 1/4

hours. Check the cake occasionally and if the top

begins to brown a touch too much, loosely cover

it with foil.

When the cake is done, place the pan on a wire

rack and let cake cool in the pan for 15 minutes.

(Don’t forget to come back after 15 minutes.

Seriously. If the cake remains in the pan too long,

the sugars begin to cool and stick to the pan.)

Turn the cake out onto the wire rack and let it

cool completely. Place cake on a covered cake

stand and let it sit overnight. This dense, moist,

fruity cake only gets better with age. Don’t even

think about taking a bite until the day after you

make it or even the day after that.) Just before

serving, dust with confectioners’ sugar.

GREEN BEANS WITH TOMATO SAUCE

(FASOLAKI YAKNI)

Deborah Koullas

Add potatoes and/or meat to make a meal or casserole.

If adding meat, brown cubes with the onions

and garlic.

1 finely chopped onion

Olive oil

1 clove chopped garlic

1 1½ lbs. cut green beans (fresh or frozen)

15 oz. can tomato sauce

1 Tbsp. cinnamon

2 Tbsp. crushed dried mint

Salt to taste

Sauté onion in olive oil. When almost translucent

add chopped garlic and continue to sauté until

onion is translucent.

Add green beans and tomato sauce. Use tomato

sauce can for adding water to barely cover. Add

seasonings, simmer 20-30 minutes. Taste and

add more seasonings if needed.

MASHED POTATOES WITH GARLIC

Deborah Koullas

Great hot or cold as a side to fish or a spread.

5 cloves garlic, pressed

1 ½ cup extra virgin olive oil

1 ½ tsp. salt

2 ½ lbs. potatoes, peeled, boiled and mashed

Juice of 3 lemons

Make smooth paste of garlic and salt in mortar

or heavy bowl, add a small amount of olive oil.

Add mixture to mashed potatoes and blend with

mixer. Add lemon juice to taste and olive oil until

smooth.

FETA TOASTS

Deborah Koullas

On sliced French bread, drizzle olive oil. Place a

slice of feta, sprinkle with oregano and additional

olive oil. Broil until cheese melts.


E A L E A T S

Summer’s Fruit: Peaches

By Ann Cipperly

Fragrant, juicy fresh peaches are among the tastiest

fruits of summer. While fresh peaches are a luscious

snack, they are scrumptious when baked in cobblers,

pies, muffins, loaves of bread, or cakes. Peaches can

also embellish the flavor of iced tea and can be blended with

other ingredients to create refreshing beverages for the hottest

days of summer.

While Georgia is called the Peach State,

the popular fruit has a long history. The

Chinese were thought to have domesticated

the peach before it spread to Western Europe.

Some believe the tree was brought to the New

World by the Spaniards.

Cherokee Indians grew peaches in the

18th century. After the Civil War, Georgia

farmers were looking for alternatives to cotton.

Peaches were so successful that Georgia

earned the nickname "the Peach State in the

following decades."

Lane Southern Orchards in Fort Valley, Ga.,

offer over three varieties of peaches from

their 11,000 acres of orchards and pecan

groves. The market is filled with peaches and

other fruits and vegetables during the summer

months, along with their label of fruit

jams and jellies. The pecans are in stock during

the fall and winter months.

At Lane's PeachTree Café and Bakery,

yummy cobblers are served with homemade

vanilla or butter pecan ice cream. Other peach

desserts include muffins, preserves, and pies.

Lunch dishes are also available.

Lane's is located at 50 Lane Road, Fort

Valley, Ga. They are open daily from 9 a.m.

until 6 p.m. For further information call

478.221.7358.

In Alabama, Chilton County peaches are

famous for eating and baking. Some believe

Hernando DeSoto, who traveled down the

Coosa River in the 1500s, was responsible

for bringing peaches to Chilton County. Many

varieties of peaches have been developed.

While Chilton County peaches are available

at farmers' markets around the state,

various peaches, baked goods with peaches,

and homemade peach ice cream are offered

in Clanton at Peach Park. What began as

a humble peach stand has grown over the

years to include fresh vegetables, homemade

ice cream, fruit cobblers, fried pies, and barbecue

in a park setting covering seven acres.

In 1985, Charles Gray was looking for an

alternative to hauling Chilton County peaches

by truck to sell in the French Market in New

Orleans. His son, Mark Gray, recalls his father,

who is now deceased, not wanting to make

that drive. So with nearly ten thousand peach

trees, Gray decided to open a peach stand

near an exit off busy I-65.

Soon after the fruit stand opened, the next

step was adding a fresh fruit bar as a means

to use the quickly ripening produce.

Two or three years later, they decided to

offer homemade ice cream. Charles' wife

developed the recipes starting with peach

and vanilla, popular with travelers during the

summer. They now offer 16 ice cream flavors,

peach cobblers, and fried pies.

With the success of the old-fashioned desserts,

Peach Park added smoked pit barbecue.

The restaurant offers numerous seating areas

inside and out.

Peach Park is located at exit 205 off I-65. For

further information, call 205.755.2065.

One of the most significant events in East

Alabama serving peaches is the Whatley

Family Peach Daiquiri Party which serves a

mock version of the cocktail. Ann and Charles

Whatley began their annual summer Peach

Daiquiri party about 39 years ago.

In the beginning, Ann and Charles invited

their Sunday school class to their home after

church on Sunday night. They would serve

Silver Queen corn on the cob fresh from their

garden, hot dogs, and peach daiquiris without

alcohol.

"We had peach trees at the time," Ann said,

"and we would have lots of ripe peaches. The

crowd was not that big and included our children.

We did all of this inside the house as it

was hot in July.

"This evolved into an outside party as more

folks came. We used a flatbed farm trailer as

the party table. Folks who attended helped

with shucking the corn, peeling the peaches,

cooking hotdogs, and making the daiquiris.

We did this in our side yard and front yard."

"One year, I had dental surgery," said Ann,

"and the party was on the day of my dental

surgery. At that time, our son Tom hosted the

party for the first time. This was around the

year 2000. We have been hosting it at Tom's

house since then."

The party has grown and expanded to have

cookie decorating for the young and young at

heart, peach ice cream, someone shucking

corn, cooking hot dogs, and other foods.

"We proudly use Chilton County peaches

bought from the Todds in Chilton County,"

added Ann. "The Chilton County peaches are

used in the daiquiris and peach ice cream. In

addition, we serve nonalcoholic daiquiris at

the party."

Look over the following recipes and create

delightful desserts and refreshing beverages

for your family and friends during summer

while fresh peaches are in abundance and at

their peak of flavor.

44

EAST ALABAMA LIVING

PEACH DAIQUIRIS AND MOCK DAIQUIRIS

Ann and Charles Whatley

This is the recipe used for the Whatley family Peach Daiquiri

Party held every summer for about 39 years. While the recipe

calls for rum, the Whatley family's party only serves Mock

Daiquiris.

All ingredients are measured to taste. For Mock Daiquiris, omit

rum.

Frozen fresh peaches

Sugar

Ice

Water

Rum ( If you wish, any amount according to your taste, but we

make them without rum, and they are wonderful.)

All of the ingredients are used to your taste. Fill the blender

about half full with peaches. Add sugar as your taste desires.

Fill blender the remainder of the way with ice.

Pour water or a combination of water and rum in blender

to assist in mixing ingredients. Blend using speed that will

crush the ice.

JANE'S PEACH OLD FASHIONED

Lucy's in Auburn is known for its special cocktails. Here is one

of their cocktails ideal for summer.

2 oz. Widow Jane Bourbon

¼ oz. peach and lavender syrup

2 dashes orange bitters

2 dashes whiskey aged barrel bitters

1 dash lavender bitters

Garnishes with fresh peach half, bourbon cherry, orange peel

Combine all ingredients over ice in a mixing glass and stir

until chilled.

Pour over a large cube and garnish with fresh peach half,

bourbon cherry and orange peel.

PEACH FIZZ

Jenny Clary

This is a refreshing summertime drink.

1 pint fresh chopped peaches, sweetened

1½ cups cold pineapple juice

1 Tbsp. lemon or lime juice

2 cups ice cubes

1 cup cold ginger ale

Place fresh peaches in a blender; add pineapple juice and

lime juice. Blend until peaches are broken up. Add ice and

blend to a thick icy consistency. Add ginger ale and blend.

Makes 6 cups.

SUMMER PEACH TEA

1 cup sugar

1 cup water

2-3 sliced fresh peaches

6 cups brewed tea

Fresh peach slices, mint for garnish, optional

Place sugar, water and the peaches into a saucepan and cook

until they come to a boil. Reduce heat to a simmer. Crush

peaches as you stir to dissolve sugar. Once the sugar is dissolved,

turn off the burner, cover, and allow the mixture to

rest for about 30 minutes.

Strain syrup to remove the fruit pieces. Add syrup to the

tea and refrigerate. Serve over ice. Garnish with fresh peach

slices and mint.

EAST ALABAMA LIVING

45

Peach Recipes

MOTHER'S OLD FASHIONED

PEACH COBBLER

Martha Hill

Martha remembers her mother found this recipe in a

cookbook from Tennessee that was given to her by a

cousin.

FILLING:

8 or 9 large peaches, peeled and sliced

1/2 cup water

1 cup sugar

2 Tbsp. self-rising flour

Pinch of salt

1/2 cup melted butter

Cook peaches in water until tender. Mix sugar,

flour and salt. Add to cooked peaches and then add

melted butter. Blend well with large spoon or whisk.

PASTRY FOR COBBLER:

1/3 cup shortening

1 cup self-rising flour, sifted

1/2 tsp. salt

4 Tbsp. milk

Sugar

Blend flour, salt and shortening until it resembles

coarse meal; add milk. Roll out on floured surface.

Cut into strips and place diagonally across cobbler.

Form remainder of pastry into small balls and place

in openings on top and push into filling until submerged.

Sprinkle with granulated sugar. Bake at 350

degrees for 35 to 40 minutes. Freezes well unbaked.

OUIDA'S FRESH PEACH PIE WITH

MERINGUE TOPPING

Peggy Dyar

1/2 cup butter, softened

1 1/2 cups sugar

4 Tbsp. flour

4 eggs yolks

2 cups fresh, chopped peaches

1 tsp. vanilla

9-inch pie shell, partially baked

Meringue

4 egg whites

1/2 cup sugar

Cream butter, sugar and flour. Add egg yolks

and mix cream until just blended. Stir in

peaches and vanilla. Pour into partially

baked pie shell and bake for 1 hour at 325

degrees. Check pie after 45 minutes and

cover lightly with foil if edges seem to be

browning too quickly.

During last 10-15 minutes of baking time,

prepare meringue using the reserved 4 egg

whites. Beat egg whites until peaks form,

then add ½ cup sugar and beat until stiff

and shiny. Spread meringue over baked pie

and return to oven to brown meringue.

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EASY FRESH PEACH COBBLER

1 stick butter or margarine

1 cup milk

1 cup sugar

1 cup self-rising flour

2 to 4 cups fresh, sweetened peaches

Vanilla ice cream or whipped cream, optional

Melt butter in an 11 x 9 x 2 inch pan. In a

medium sized bowl, add milk, sugar and flour;

mix thoroughly. Add to melted margarine and

stir.

Pour fresh peaches over this mixture but do not

stir.

Bake for 30 minutes or until golden. Good served

plain, or with ice cream or whipped cream.

LAYERED PEACH DESSERT

FIRST LAYER:

2½ cups self-rising flour

2 sticks butter, softened

1 cup chopped pecans, optional

Mix flour and butter together; add pecans. Press

into the bottom of a 9 by 12 inch baking dish.

Bake at 350 degrees for 15 to 20 minutes or until

lightly brown. Cool.

SECOND LAYER:

8 oz. cream cheese, softened

2 cups powdered sugar

8 oz. Cool Whip or 1½ cups sweetened whipped

cream

Combine ingredients and spread over cooled

crust.

THIRD LAYER:

4 cups sliced fresh peaches

Spread peaches over second layer; refrigerate.

FOURTH LAYER:

1 cup sugar

4 Tbsp. flour

4 Tbsp. Peach Jell-O

1 cup water

Combine all ingredients together and cook over

medium heat until clear and thick. Cool. Pour

over peaches.

SPEEDY PEACH PIE

Heather Cummings

½ cup flour

½ cup sugar

1 tsp. baking powder

½ cup milk

2 cups juicy peaches, diced and sweetened to taste

Butter, as needed

Dot bottom of baking dish generously with

butter. Combine all ingredients except peaches.

Pour mixture into baking dish. Spread peaches

over the top.

Bake 40 minutes at 350 degrees. Bottom rises to

top. Serve hot or cold with whipped cream or ice

cream, if desired.

PEACH MUFFINS WITH CRUMB TOPPING

2 cups sugar

1 1/4 cups vegetable oil

3 eggs, lightly beaten

3 cups all-purpose flour

1 tsp. ground cinnamon

1 tsp. baking soda

1 tsp. salt

2 cups peeled, chopped peaches

CRUMB TOPPING:

2/3 cup brown sugar

2/3 cup all-purpose flour

1/4 cup butter, softened

1 tsp. ground cinnamon

Train up a child in the way he should go; even

when he is old he will not depart from it.

A CLASSICAL AND CHRISTIAN ACADEMY

PROVERBS 22:6

Call 334-745-2464 to schedule a tour.

kmarrs@tcsopelika.org | tcsopelika.org

Chill the dessert overnight.

MOM'S PEACH CRISP

Amy Grilliot

The topping is much thinner, sweeter and

crispier than a cobbler. Can substitute blueberries,

blackberries or any fresh summer fruit!

6 to 7 medium sized peaches, peeled and sliced

¾ cup sugar

½ cup all-purpose flour

5 Tbsp. butter

Vanilla ice cream, optional

Place sliced peaches in a single layer in a

greased 9 x 9 inch casserole dish. In a mixing

bowl "cut" together sugar, flour and butter until

mixture is crumbly. Sprinkle over peaches.

Bake at 375 degrees for 35 to 45 minutes or

until topping is brown and crisp. Serve with ice

cream, if desired.

Margaret Anne Gunter, TCS Class of ’21

National Merit Scholarship Recipient


Peach Recipes

Preheat oven to 350 degrees. Lightly grease 16 muffin cups or

line with paper liners.

Beat sugar, vegetable oil and eggs in a bowl of an electric mixer

on medium until creamy. Combine flour, cinnamon, baking

soda and salt together in a large bowl. Gradually beat flour

mixture into egg mixture until batter is just combined; fold in

peaches. Spoon batter into prepared muffin cups.

To make crumb topping, mix brown sugar, flour, butter and cinnamon

in a bowl until crumbly; sprinkle over each muffin.

Bake until a toothpick inserted in center of a muffin comes out

clean, 20 to 25 minutes. Cool in the pans for 10 minutes before

removing to cool completely on a wire rack.

PEACH POUND CAKE

3 cups all-purpose flour

1 tsp. baking powder

½ tsp. salt

2 sticks butter, softened

2 cups sugar

4 eggs

1 tsp. vanilla

2 cups chopped fresh peaches

Preheat oven to 325 degrees. Grease 10-inch Bundt pan with

butter and sprinkle with sugar, shaking out the excess.

Combine flour, baking powder and salt in bowl; set aside.

Cream butter and sugar in a mixing bowl until light and fluffy.

Add eggs one at a time, beating well after each addition. Fold in

vanilla and beat well.

Add flour mixture gradually, beating constantly until blended.

Fold peaches into the batter. Spoon into prepared pan.

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EAST ALABAMA LIVING

Bake 60 to 70 minutes or until golden brown and

a wooden pick inserted near the center comes

out clean. Cool in pan for 10 minutes. Invert onto

a wire rack to cool.

GLAZED PEACH PIE

4 cups fresh peaches, divided

¾ cup water

1 cup sugar

3 Tbsp. cornstarch

1 Tbsp. lemon juice

1 Tbsp. butter

Baked pie shell

Whipped cream, optional

Additional peach slices for garnish, optional

Mash 1 cup of the peaches. Add water and cook

4 minutes. Combine sugar and cornstarch;

add to mixture. Cook until thick and clear; add

lemon juice and butter.

Arrange remaining sliced peaches in baked shell.

Pour glaze over peaches. Chill.

Top slices with whipped cream and additional

slices of peaches.

PEACH CHEESECAKE TARTS

8 oz. pkg. cream cheese, softened

1 can sweetened condensed milk (not evaporated)

1/3 cup lemon juice

Baked tart shells

4 fresh peaches, sliced

½ cup apricot preserves

2 Tbsp. sugar

Whipped cream

Beat cream cheese; add condensed milk and

lemon juice and continue beating until smooth.

Place in tart shells and chill.

Place sliced peaches on top of filling. Combine

preserves and sugar; heat until melted. Pour

over peaches. Top with whipped cream.

Auburn Pediatric Dentistry

SPECIALIZING IN

CHILDREN AND TEENAGERS

FRESH PEACH ICE CREAM

Mende Hunter

4 cups peeled, diced fresh peaches (about 8

medium ripe peaches)

1 cup sugar

1 (12 oz.) can evaporated milk

2 tsp. vanilla extract

1 (3.75 oz.) pkg. vanilla instant pudding mix

1 (14 oz.) can sweetened condensed milk

4 cups half and half

Combine peaches and sugar and let stand for 1

hour.

Process peach mixture in a food processor until

smooth, stopping to scrape down sides.

Stir together evaporated milk, vanilla extract,

and vanilla pudding mixture in a large bowl; stir

in peach puree, condensed milk and half and

half.

Pour mixture into freezer container of a 4 quart

hand turned or electric freezer; freeze according

to manufacturer's instructions. Spoon into an

airtight container and freeze until firm.

(334) 826-6651

CHARLES R. GREENLEAF, DMD

841 NORTH DEAN ROAD

AUBURN, AL 36830

info@auburnpediatricdentistry.com

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A R T

Art Abounds in a Railroad Town

By Ann Cipperly

Dining and shopping in downtown Opelika have become

more interesting with the artistic enhancements of

stunning murals and outdoor sculptures. One mural

highlights sites around Opelika as a greeting postcard,

while another displays the history of East Alabama beginning with

the Creek Indians. A new mural records the area’s agricultural past

with an outdoor exhibit of a historic tractor, as sculptures from artists

across the country accent areas throughout downtown.

MURAL AT THE NEW OPELIKA PUBLIC

LIBRARY BY CHRISTOPH JOHNSON

In early August 2021, mural artist Christoph

Johnson of Columbus, Georgia, was contacted

by Rosanna McGinnis, the director of the

Opelika Public Library, and Jeffery Durrett,

a project manager for Robins and Morgan

Construction Company to discuss the idea

of commissioning a vibrant postcard-style

mural for the library. “As a muralist who works

throughout the southeast,” Christoph said,

“I have designed and painted several similar

murals in a number of communities. I felt


confident that I could help them develop an

image for their beautiful new building.

“My wife is a librarian at South Columbus

Public Library in Columbus,” he added, “so I

was particularly excited at the prospect of

painting for a library in Alabama.”

After the initial meeting, Christoph began to

research Opelika and select scenes and things

to highlight in the letters of the mural. “It was

a little more challenging designing the image

for Opelika because of the fact that Opelika

really has a lot to showcase and offer. Rosanna

McGinnis and I revised the sketch a number of

times until we got it just perfect. I couldn't be

happier with the way it turned out!

“The colors really pop,” he added, “and it

has a lot of variety in the design. It is probably

one of my favorite postcard-style murals I have

painted, and the fact it is on a new library is

super cool!’

MURAL AT MUSEUM OF EAST ALABAMA

BY CHRISTOPH JOHNSON

Upon finishing the mural at the Opelika

Public Library, Christoph was contacted by

Ginger Stern, a board member for the Museum

of East Alabama, to meet with the board about

a mural project.

“The board and I were really interested in

illustrating the story of Opelika and a design

that would integrate with the existing vibe of

the downtown area,” Christoph said. “I met

with Glenn Buxton for two hours one day, and

he told me everything anyone could ever want

to know about the region that the museum

represents. His passion about the project and

the region really came through, and I left having

a clear sense of what I was going to design.

“The result has become one of my favorite

murals that I have ever painted,” he added. “I

like the variety of figures, animals, machines,

architecture and scenery. The sepia color palette

was the key to unifying all of the separate

objects and time periods and really heightens

the sense of nostalgia.”

The sites and figures on the mural include

the courthouse, Pepperell Mill, Booker T.

Washington, Governor Samford, Tuskegee

Airmen, Creek Indian Chief Micco and others.

The striking mural covers the side of

the museum facing Avenue A in downtown

Opelika.

In April, Christoph was recognized by Mayor

Gary Fuller of Opelika for his artistic contributions

to the city with the two murals. He was

awarded an Official Proclamation by the City of

Opelika.

MURAL AT MUSEUM OF EAST ALABAMA

BY AUBURN UNIVERSITY ART IN

PAINTING AND DRAWING CLASS IN THE

DEPARTMENT OF ART AND ART HISTORY

On the other side of the Museum of East

Alabama, a second mural was painted, led by

Wendy Deschene, professor of Art in Painting

and Drawing in the Department of Art and Art

History at Auburn University. The mural highlights

the museum wall where a pavilion was

constructed for “Old Nancy,” a turn of the century

steam-powered tractor.

It was the second time the Department of

Art and Art History dedicated an entire class

section to mural painting. “The logistics of getting

our students to sites between classes they

have to take on campus have been difficult to

solve” said Wendy, “but using canvas or mural

cloth has allowed us the opportunity to stay on

campus and get bigger.

“I don't have access to a wall or classroom

big enough for projects like this, so I had to get

creative in solving that problem while keeping

students on the AU campus for most of the

project. In this case, we created a giant puzzle

that would get put together on site.

“Since we had smaller walls,” Wendy added,

“we made pieces that would fit, with the overall

picture in mind. If you had come to the

painting floor of Biggin in the last semester,

you would have seen these pieces scattered in

the hallways and every classroom that I had

access to.

“There were 16 pieces of our puzzle being

painted every which way. It was fun and an

extra challenge as several objects were scattered

across three or four panels many feet

apart. We had lots of people on lots of different

panels, spread across many rooms and halls,

making it much more difficult for it to come

together. Ultimately I think it worked out great,

but not without effort and all our skills.”

The 35 by 13 foot design was placed on

the museum wall by the “Old Nancy” tractor

52

EAST ALABAMA LIVING

exhibit. The new mural concentrated on celebrating

agriculture in the area, showcasing

old equipment and fertilizer advertising, influential

local agricultural pioneers, hardworking

farmers and the farm culture of the area.

“We took the color scheme from the tractor,”

Wendy added, “which was black, green and red.

The resulting mural used that color scheme to

complement the overall feeling of the exhibit.

It was the biggest project a class has completed

in a semester.”

The museum mural project would not be

possible without the support of Mark Wilson,

director of the Caroline Marshall Draughon

Center for the Arts and Humanities. This center

is Auburn University’s College of Liberal

Arts center for public engagement.

Industry on Track Sculptures

The Opelika Main Street’s Industry on

Track sculptures highlights artist sculptures

from across the nation, including from Adam

Walls, Gregory Johnson and Stacey Rathert.

Sculptures for the exhibition were selected

by the Opelika Main Street Design Committee

from a wide assortment of entries from across

the country.

“Public art helps create a sense of place in

our downtown,” said Ken Ward, Executive

Director of Main Street. “This exhibit showcases

a diverse array of art from across the

nation for all in our community to enjoy.”

As the art is being viewed, an audio description

from each artist describing the inspiration

behind each one is available from the Opelika

Main Street website.

Summer is here

shop in store + Online

1957 E. Samford, Suite B

Auburn, AL

EAST ALABAMA LIVING

53

“The sculptures were installed as a way to

bring more public art into downtown, Opelika”

said Ken. “Long term we would love to continue

exhibits like this one and add additional

sculptures to downtown.”

The sculptures are available for viewing until

November. Funding for the exhibit has been

made possible by grants from the Opelika City

Council, Auburn Bank, Alabama State Council

on the Arts and the National Endowment for

the Arts.

NAVE BY ADAM WALLS

“Nave was created around 2014,” said Adam.

“It’s made out of steel and has been painted

blue just because I thought it would be a pleasing

color. Mostly, my inspiration for this sculpture

was just to provide a slightly industrial

looking, but also somewhat kind of playful

space for people to sit and enjoy themselves.

“The title Nave has a couple of different

meanings,” he adds. “For me, I was thinking

about how older buildings will have a space or

a nook on the side of the wall for a statue to

fit in or something other to be placed. In this

case, it’s a place for the viewer to sit inside the

sculpture.”

TINTINNABULAR BY ADAM WALLS

“For the sculpture entitled, ‘Tintinnabular,’”

said Adam. “I really wanted another industrial

looking sculpture people could interact with.

In this case, they can ring bells and chimes

that I’ve got set up by using a hammer that’s

attached to the sculpture.”

The form itself looks a little more classical,

borrowing from the Roman and some from

the Greek buildings and Greek structures with

arches and domes.

“These are all strong forms architecturally

speaking,” Adam adds. “That’s part of why I

wanted to include it in the sculpture.”

WHICH WAY HOME BY STACEY RATHERT

“Which Way Home was created in 2014,”

said Stacey. “It’s made of steel, and this piece

was inspired by my moving away from home.”

While the houses represent family members,

they also represent directional arrows.

Helping You Stay

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of Your Home

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• Medication Reminders

• Memory Care

• After Surgery or Hospital Stay Care

• From 1 to 24-Hour Care

334-539-5140 . 611 E Glenn Ave., Ste. C, Auburn

Locally Owned & Operated

CARYATID BY GREGORY JOHNSON

“The sculpture suggests an uplifting

movement into the future or the heavens,”

said Gregory.” Nearly nine foot tall, Caryatid

addresses my current interest in working with

several concepts.

“The work explores a reductive process

that takes recognizable subjects and simplifies

them into a geometric form. These forms

become sculptures and speak to me with their

mood and feeling.”

The sculptures are located at the corner

of 1st Ave. and N. 7th Street, corner of S. 8th

Street and S. Railroad Ave., S. Railroad Ave. by

Southern Crossing and Rock N Roll Pinball and

at the corner of S. 9th Street and Ave. A.


LEE-RUSSELL COUNCIL OF GOVERNMENTS

LET US HELP YOU.

WE SOLVE PROBLEMS.

Our programs help solve problems faced by so many

seniors, disabled individuals, business owners and

other community members.

Area Agency on Aging

Home-delivered Frozen meals • Prescription drug

payment assistance • In-home care in lieu of nursing

home placement • Support and education for

dementia caregivers and much more

Public Transit Department

LRPT demand-response pick-up and delivery • PEX

Fixed Route transportation and Paratransit service

Planning and Economic Development

Revolving Loan Fund financing for start-up and

expanding businesses • Lee-Russell Cooperative

Purchasing Association • GIS • Census data and more

Please call or visit our website to see how we may

have the answers that will solve your problem!

© EHA 2022 - LRCOG -218

QUESTIONS?

Call 334.749.5264

www.lrcog.com

2207 Gateway Drive – Opelika AL

EAST ALABAMA LIVING

55

August 23 – December 30, 2022

FREE ADMISSION


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57

W H A T ’ S G O I N G O N

JUNE

THRU

SEPTEMBER

AUBURN-OPELIKA TOURISM presents

Summer and Fall

June 10

SummerNight Downtown

Art Walk

Downtown Auburn

5pm-10pm

The SummerNight Downtown Art Walk is

an arts festival that transforms downtown

Auburn into its very own art district, featuring

the work of local and regional artists, live

musicians, street performers, great food, and

children’s activities.

June 11 – August 27

City Market

Town Creek Park

8 – 11 a.m.

City Market is back for the summer season.

Auburn Parks and Recreation invites the

community, growers and consumers alike, to

join us Saturdays from May to August.

August 27th

An Evening with Vince Gill

featuring Wendy Noten

Gouge Performing Arts Center

Amphitheatre

7:30pm

One of the most popular artists in modern

country music, 22-time Grammy Winner

Vince Gill is famous for his top-notch songwriting,

world-class guitar playing and warm,

soaring tenor.


CALENDAR of EVENTS

July 22

Cheers on the Corner

Downtown Auburn

6 – 10 p.m.

The Downtown Auburn Merchant's

Association invites you to cool off this summer

at Cheers on the Corner, an inaugural

taste of downtown Auburn on Friday, July 22

from 6 p.m to 10 p.m.

July 1

First Friday: An Evening in

Downtown Auburn

Downtown Auburn

The first Friday of each month in downtown

Auburn will be hosting First Friday!

Downtown Auburn will become an entertainment

district on First Friday and stores will

host extended shopping hours. Come sip and

shop to celebrate the start of a new month!

July 2nd

Freedom Celebration

Opelika High School

Celebrate Independence Day with Opelika

Parks and Recreation, and enjoy hamburgers,

hotdogs, popcorn, musical entertainment

and activities for the whole family.

July 4

Auburn Independence

Day Celebration

Duck Samford Stadium

Celebrate Independence Day with the Entire

Auburn Community! Join Auburn Parks and

Recreation behind Duck Samford Stadium on

Monday July 4.

June 23 - September 23

Sundilla at Pebble Hill

Pebble Hill, also known as the Scott-

Yarbrough House, is an antebellum cottage

in Auburn, Alabama listed on the National

Register of Historic Places. Sundilla will

be welcoming multiple artists to the stage

this summer including April Verch & Cody

Walters, Nicholas Edward Williams, Jeff Black,

and Michael McDermott.

September 11

Chewacla Cha Cha 5K/10K

Trail Race

Chewacla State Park

8 - 11 a.m.

Come out and run the beautiful rolling trails

at Chewacla State Park! Registrants will run

a scenic 5k trail or two loops for the 10k. This

year, both races will start in staggered heats

by bib number and there will be no race-day

registration.

September 23

Homecoming Parade

and Pep Rally

Downtown Auburn

6 – 7 p.m.

Kick-off the Homecoming game weekend

with the annual Homecoming Parade and

Pep Rally! Get in the Auburn spirit with a

fun-filled parade featuring campus and community

groups and our favorite tiger, Aubie!

Right after the parade, there will be a pep

rally to get everyone pumped up for the big

game the next day! The parade will start at 6

p.m. and the pep rally will begin at 6:30 p.m.

September 3 - September 24

Auburn University Football

September 3: AU vs. Mercer at Jordan Hare

Stadium

September 10: AU vs. San Jose State at Jordan

Hare Stadium

September 17: AU vs. Penn State at Jordan

Hare Stadium

September 24: AU vs. Missouri at Jordan Hare

Stadium

*All events subject to change/cancellation.

Visit aotourism.com for a complete list of calendar events.

EAST ALABAMA LIVING

59

h

BRINGING

THE

Outdoors

In

BY MALLIE WARDRUP


Spring has sprung and faded as quickly

as it came, leaving the summer season

in full bloom. Its long-awaited arrival

has brought along some of the sweetest (and

greenest) parts of the year. These months often

lead to a longing for the great outdoors that

cannot be quenched with just an afternoon walk

or a weekend in the garden, leaving us wishing

we could bring the outdoors back inside with us

as our sunshine stroll comes to an end. So, why

can’t we? Bringing the outdoors in may sound

like a silly notion, but within these pages are a

few practical ways to get your nature fix without

having to leave the walls of your home.

EAST ALABAMA LIVING

61

LET THE LIGHT IN

One of the simplest ways to bring the outside

in is to simply make the outside more visible

from the inside. While those summer temperatures

can get tough to fight, embrace the extra

few degrees and open up those blinds knowing

the added rays are worth it. After all, isn’t

the sunshine what makes the great outdoors so

great?

BRING IT IN

Bringing the outdoors in doesn’t have to be as

involved of a process as it may seem. To put it

simply, if there is something about the outdoors

that you love… bring it in. You may be surprised

to find that some of your favorite plants can

thrive indoors. Do a little research to determine

the best place for your favorite (size-appropriate)

foliage to live alongside you. Grab some soil

and a new earth-toned pot and give it a go. Who

knows, you may even get brave enough to try

and keep a fiddle-leaf fig tree alive!

NATURE-INSPIRED PALETTES

Colors are one of the main drivers of mood,

and the colors you surround yourself with may

have more of an influence on you than you

realize. From walls to accent pillows, bring the

serene of the outdoors into your home with color

palettes inspired by your favorite nature scenes.

Shades of green are sure to invoke a sense of

growth and renewal that will leave your home

feeling refreshed, and remind you of nature’s

great lesson - you can bloom right where you are

planted.

RATTAN

Not only is this woven style incredibly ontrend

right now, but it’s also a great way to bring

in those woodsy neutrals that lie in all of our

favorite nature scenes. As it grows in popularity,

rattan is becoming easier to find, and the

style inspiration is featured all around as the

“boho-inspired” look booms. If you’re decorating

on a budget this summer, local thrift stores are

often lined with pieces big and small. Set aside

a shopping day and challenge yourself to seek

out some outdoorsy treasures that won’t break

the bank.

FOCAL FRUITS AND VEGGIES

Odds are you’re going to spend the new few

months stocked up on fresh fruits and veggies,

so why not put them on display? The green of

fresh cucumber paired with the yellow of summer

squash is the perfect way to use what you

already have to your outdoor-inspired advantage,

and that’s just the beginning of the color

combinations your latest farmers market run

brings to the table. Grab a large wooden bowl for

display and allow the summer season’s edible

art to speak for itself.


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EAST ALABAMA LIVING

63

FRESH-CUT FLORALS

A vase of fresh flowers holds the power to liven

up any room it finds itself in. Not only is choosing

a new floral find every week or so a great way to

add some fun to the mundane errand-running of

life, but it’s also a simple step toward adding a little

extra sunshine to your home. While Beth prefers a

tulip and I’ll always choose gerbera daisies, whatever

bunch you pick is sure to be the perfect freshcut

focal point for your home.

OPEN UP

One of the outside’s biggest draws is the openness,

the intoxicating lack of clutter that allows us

to breathe deeply and freely as we give ourselves

permission to take up a little extra space. This

fresh peace can be mimicked in our homes by ridding

them of the clutter that suffocates us. Take

the time to open up your living area by clearing it

of anything that weighs you down, and replacing

that space with the openness to breathe the fresh

air wherever you are.

LEE-SCOTT ACADEMY

Come visit LSA and discover

opportunities in academics, arts, and

athletics with a mission founded on

biblical, Christ-centered principles.

Please contact Mrs. Leigh Smith,

Director of Admissions, at

lsmith@lee-scott.org to schedule a

tour or request more information.

1601 Academy Drive, Auburn, Alabama 36830 | 334.821.2430 | www.lee-scott.org

Lee-Scott Academy does not discriminate on the basis of race, color, religion, sex, national or ethnic origin in the administration of its admission

policies or its academic, athletic, financial assistance or other school programs.


Photos by The World Games

By Mallie Wardrup

THE 2022 WORLD GAMES

BIRMINGHAM, ALABAMA

The World Games are coming to Birmingham, and while this is likely

news you have heard, you may not know exactly what it means. The

World Games take place over eleven days and are held every four

years, falling the year after each summer Olympics. Organized through

the support of the International Olympic Committee, The Games have

been held all over the world and most recently traveled all the way to

Wroclaw, Poland, in 2017. The multi-sport event plans to showcase a New

Generation of Global Sports in 2022, taking place right here in our great

state. Over 3,600 athletes from over 100 countries are expected to make

their way to Birmingham this summer to compete in the eleventh edition

of The Games, featuring 34 of the fastest globally growing sports.

So, what does this mean for Birmingham?

For starters, it is estimated that The World

Games will create about $256 million in economic

impact for The Magic City. This is also

the first time The Games have made their way

to the States throughout their 40-year lifespan

since the inaugural Games of 1981 in Santa

Clara, California. The International World

Games Association comprises 37 federations,

and it is expected that 600 medals will be

awarded in 2022, 200 of which will be gold. The

moral of the story is this: there are many people

interested in The World Games, and most

of them are headed to The Ham in just a few

short weeks.

With a name like The World Games, it’s safe

to expect a wide variety of sports programs to

be featured. While there are plenty of competitions

that you’ve seen many times before,

the Games also feature some of the more

non-traditional programs like korfball and

orienteering.

There are six separate competition categories,

including artistic, ball, martial, precision,

strength, and trend sports. With up to eleven

individual competitions in each category,

where is all of this going to happen? The answer

is a little bit everywhere. From high schools to

steam plants, these events will be spread far

and wide within the city. The event will open at

the BJCC’s newest addition, Protective Stadium,

with an Opening Ceremony presented by

Alabama Power. It will feature bright, colorful

lights and celebrations as athletes from over

100 countries make their entrance.

With an Opening Ceremony that impressive,

there are big shoes to fill for the Closing

Ceremony to follow. Headlining performer and

Tuskegee, Ala. native Lionel Richie is returning

to his home state for the 2022 Games. The July

17th performance at Protective Stadium will

be the singer’s first performance in Alabama

in over two decades. He has shared that he

is “excited to be coming home to perform in

Alabama.” Richie will be joined by many other

noteworthy performers, one of which is arguably

the state’s greatest musical namesake:

Alabama. Others include American Idol stars

Taylor Hicks, Ruben Studdard, Bo Bice, Sara

Evans, Nelly, and more. The World Games 2022

theme song, “Hope of Alabama,” is out now and

encapsulates a snippet of the talent that we

can expect to see in Birmingham this summer.

Behind any successful event is a team of

capable people pulling it all off, and The World


Photos by The World Games

FAST FACTS

BY THE NUMBERS

11

DAYS

200+

MEDALS

34

SPORTS

25+

VENUES

3,600

INTERNATIONAL

ATHLETES

100+

COUNTRIES

1,000+

CREDENTIALED

MEDIA

EVENT DATES

Opening Ceremony:

JULY 7, 2022

Competition:

JULY 8-7, 2022

TWG Plaza:

JULY 8-17, 2022

TWG Athletes Night:

JULY 12, 2022

Closing Ceremony:

JULY 17, 2022

Games is no exception. This year’s co-chairs

are names you’re bound to know one of, if not

all. East Alabama celebrity and former Auburn

basketball sensation Charles Barkley is first up

on the list. Barkley played for Team USA for

two of the years that they brought home the

gold in basketball, and he was also named 1993

MVP. He is joined by Alabama lead singer and

Dekalb County native Randy Owen, who will

lead and perform at the event. Third Honorary

Co-chair Vonetta Flowers was the first-ever

African American to win a gold medal at the

Winter Olympics, competing as a brakewoman

EAST ALABAMA LIVING

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in the Two-Woman Bobsled event. She is an

Alabama Sports Hall of Fame inductee and

a Birmingham native, and she has said she

“can’t wait to see that joy on the faces of those

competitors” as they experience winning their

own gold medals.

More Birmingham natives join the list as

fourth Honorary Co-chair Noah Galloway

makes his way to The World Games scene.

Galloway is a former U.S. Army Sergeant

who, after being injured in battle, went on to

become the 2014 cover guy for Men’s Health

Magazine and a competitor on Dancing with

the Stars, and an actor for American Grit. He

is now a motivational speaker and will be promoting

the Disability Inclusion Initiative at

the 2022 Games. Fifth Co-Chair, Cat Whitehill,

is a 2004 gold medal winner and two-time

World Cup competitor with the U.S. Women’s

National Team. Her soccer career consisted of

years playing with the Washington Freedom,

Atlanta Beat, and Boston Breakers, and she

was inducted into the Alabama Sports Hall

Of Fame in 2019. Finally, Alan Hunter wraps

up the list as the sixth and final 2022 TWG

Honorary Co-Chair. Hunter was the original

MTV VJ in the 1980s and is the current host

of Sirius XM’s “80s on 8” and “Classic Rewind”

channels, bringing some musical expertise to

this team of athletes.

Whether it’s the sports, the music, or the

people you’re most excited about - there’s

something for everyone at The World Games.

East Alabama natives don’t have far to go to

get in on all the action, so find some time to

work in a Birmingham trip between July 7th-

17th for an unforgettable opportunity to see

competitors from all over the world on stage

in our great state.

To learn more about the World Games, visit

twg2022.com.

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EAST ALABAMA LIVING

69

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70

EAST ALABAMA LIVING

Herons

of the South

By Beth Witten

“Creativity is the Blue Heron within us waiting to fly;

through her imagination, all things become possible.”

~ Nadia Janice Brown


EAST ALABAMA LIVING

71

Photo below by Justin Byerly

Woodlife Photography @woodlife.photography

An early morning treat awaits as

I look over the lake behind my

house to see a great blue heron

wading on the bank, patiently

waiting for its next meal. Some believe that

sighting a heron is good luck. But additionally,

I think that anytime one encounters a

heron, they experience the possibilities life

has to offer.

The herons are long-legged, long-necked,

freshwater and coastal birds in the family

Ardeidae, with 64 recognized species. A

wading bird by nature, herons, may be found

worldwide except in Antarctica. In the southern

coastal regions, herons are prevalent and

easily encountered. There are 11 types of

herons in Alabama, including egrets and bitterns.

Often mistaken for a crane, herons are

uniquely different in that they fly with their

necks retracted, not outstretched.

The herons are a highly mobile family, with

most species being at least partially migratory,

and are inclined to disperse widely after

breeding where the species is colonial. Before

the annual migration, the herons search out

new feeding areas to reduce the pressures on

feeding grounds near the colony. The migration

typically occurs at night, usually as individuals

or small groups.

Professional photographer Bill Phillips of

Palm Coast, Fla., captures the beauty of herons

throughout the east coast. One favorite

spot for Bill to photograph multiple species of

herons is at the St. Augustine Alligator Farm

in St. Augustine, Fla. The over 100-year gator


park hosts native herons, egrets, spoonbills,

and wood storks that seek the security of the

alligator swamp to roost and raise their young.

Many alligators swimming beneath the oak

branches provide safety to the birds, and their

young are safe from tree-climbing predators.

In addition, a wooden walkway allows for

incredibly intimate views of Florida’s magnificent

wading birds on their nests. Bill makes

regular visits throughout the year; however,

the park states that to see the most nesting

activity with the birds in entire breeding

plumage visit from March through June. The

beauty of the park’s wading bird rookery is

that the birds are entirely wild. They do not

feed or interact with them in any way.

72

EAST ALABAMA LIVING

Additional bird rookeries exist throughout

the south, where one may encounter wading

birds such as herons, egrets, and bitterns. The

U.S. Fish and Wildlife Service provides a map of

rookeries. Visit www.fsw.gov. In addition, Bon

Secour National Wildlife Refuge off the coast of

Alabama near Gulf Shores consists of approximately

7,000 acres of coastal lands, ranging

from constantly changing beach dunes to rolling

pine-oak woodlands. World-class birding

opportunities and trails within the refuge are a

great way to enjoy the natural wonders of the

Gulf Coast. Finally, a great resource to virtually

experience the beauty of wading birds is the

Facebook group, Herons, Egrets, Ibises & Other

Wading Birds. I encourage you to visit this page

for a deep dive into birding worldwide.

In the meantime, if a heron visits you, pause

and experience its mysticism.

EAST ALABAMA LIVING

73

1

2

3

4

11 Types of

herons

Found in Alabama

1. Great Blue Heron

(Ardea herodias)

2. American Bittern

(Botaurus lentiginosus)

3. Black-crowned

Night-heron

(Nycticorax nycticorax)

4. Green Heron

(Butorides virescens)

5. Great Egret

(Ardea alba)

6. Cattle Egret

(Bubulcus ibis)

7. Snowy Egret

(Egretta thula)

8. Least Bittern

(Ixobrychus exilis)

9. Yellow crowned

Night-heron

(Nyctanassa violacea)

10. Little Blue Heron

(Egretta caerulea)

11. Tricolored Heron

(Egretta tricolor)

11

10

9

8

5 6 7

74

EAST ALABAMA LIVING

Bill

Phillips

Photographer

Bill Phillips is a semi-retired professional

photographer with 30 years of portrait, sports,

and events photography experience. Bill, age 71, is

currently working in real estate photography parttime

and focused on wildlife/nature and especially

bird photography in his leisure time. Since moving to

Palm Coast, Fla., two years ago, Bill has been enjoying

nature like never before. Bill plans on traveling to

other locations throughout Florida and beyond when

possible to continue birding photography. He has been

an admirer of all species of birds for a long time and

feels blessed to now live with such elegant and exotic

wildlife beauty all around within relatively close

proximity to his home.

Contact Info: fotobill222@gmail.com

Web: fotobill.art


It’s hard to believe that we’ve been a part of the community for 100 years!

We just want to say THANKS for being a part of the Southern Union family.

Learn how you can celebrate with us at www.suscc.edu/about-suscc/celebrating-100-years.cms.

EAST ALABAMA LIVING

75

76

EAST ALABAMA LIVING

Jo Ann

Walker

ARTIST RETURNS

HOME

Looking back at a

lifetime passion for

art, Jo Ann Williams

Walker remembers years

ago purchasing a small floral

painting and praying that

one day she could paint so

beautifully, never dreaming

where her journey in art would

lead. After successfully painting

shirts for national chains, Jo

Ann discovered her talent in

fine art impressionist painting.

Her success has led to awards,

teaching classes nationally,

books on painting, designing

artists’ brushes, developing

lines of paints for global

markets, and having her fine

art displayed among the best in

New York.

Photos by Jo Ann Walker

EAST ALABAMA LIVING

77

After traveling the world and living in Bay

Point, Fla., for 20 years, Jo Ann returned home

to Lee County three years ago to be near

her two daughters, Kim Walker Toney and

Kathryn Ann Walker Gillock.

As she settled into her new home, Jo Ann

turned the dining room into her studio and

had cabinets built for storage. With the room

facing north, it provides the perfect light for

painting. She keeps the blinds slightly open

to watch neighbors walking their dogs, as it

gives a sense of company while in the studio

all day.

Being at home painting has been her

happy place where every day opens a world

of color and rainbows. During Covid, Jo Ann

frequently displayed her fine art on an easel

on the sidewalk to share a touch of art in the

lives of her neighbors to enjoy the beauty

of painted sunflowers, red tulips, and other

florals.

While she sometimes paints from photographs,

she prefers fresh flowers for her still

life paintings. She will place a light on fresh

flowers to show the shadows. As she paints,

Jo Ann listens to soothing music. “I relate my

painting to music. I feel what I am painting. I

feel color, strength, and power.

“If you come to my studio, you will see

the word ‘simplify’ in different places. This

is what I try to do because if you look at the

ocean and sand dunes, it is complicated with

water moving and the clouds changing. I

have to simplify in order to bring it home and

to start painting it.”

Jo Ann’s successful career started years ago

when she lived in Opelika and began designing

and painting simple motifs on denim

shirts with two friends, Martha Ann Scott and

Jan Dukes, now both deceased. They created

the shirts for their children, and then all their

friends’ children wanted one.

As the demand for the shirts spread, they

began teaching lessons on fabric painting.

Then, they wrote two books on painting

shirts called Shirt Tales which were sold at

every Michael’s and Hobby Lobby in America

and thousands of craft shops.


Their national success caught the attention

of tole artist Priscilla Hauser of Tulsa,

Okla., who founded the Society of Decorative

Painters and asked the shirt painters to create

a book for her. The third book required special

brushes, which took them to New York. They

met with Robert Simmons, the largest brush

manufacturer in the world, and contracted for

180,000 brushes in the first run. After this, Jo

Ann learned about marketing since she didn’t

ask for royalties.

Jo Ann remembers when her daughters

were growing up, she painted on wooden

pieces and boxes and would put them in

the oven to dry. One daughter came in from

school, opened the oven, and said, “Mom, this

oven is full of ducks, chickens, and angels.

Why can’t we have cookies in the oven like

other people.”

While she was working on wood carvings

art with Desiree and Charles Sherrer, they

published two books on the craft. Although Jo

Ann had enjoyed craft painting, she was more

interested in learning about fine art.

Jo Ann had never expected to call herself an

artist, but her desire to paint led her to enroll

in fine art workshops in this country and

Europe, as she had a desire to learn as much

as possible from every teacher.

She began taking fine art classes from

Photo by Jo Ann Walker

Milton L. Lenoir, a nationally renowned artist

in Phenix City, Ala. Together they published

ten books on how to paint that included

sketches and step-by-step details. These

books were printed by Craftmasters Printers

and distributed nationally in every Hobby

Lobby, Michael’s, and other craft stores.

One thing led to another as the art books

required special brushes. Jo Ann and Milton

designed brushes with the Lenoir-Walker

name for a company in New Jersey.

With the success of the books, Jo Ann and

Milton were approached by Fredrick Canvas,

the largest manufacturer of canvas in the

world, to put their designs on canvas, which

they did for a few years.

As Jo Ann began painting watercolors, she

was commissioned to create a line of prints

to be distributed nationally by the furniture

industry. She painted the watercolors florals

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EAST ALABAMA LIVING

79

“I feel I am exactly where I

am supposed to be. I am a

square peg in a square hole.

It is the perfect spot for me."

JO ANN WALKER

in pairs. When Jo Ann saw her watercolors of

lilacs in a furniture store, she was told those

prints were the number one seller for that

season’s market.

For the National Furniture Industry

Headquarters in Drexel, North Carolina, she

was hired to create a large oil painting of florals,

which hung outside the business. When

Jo Ann visited the company, she was invited

to paint for a sheik from Jeddah, Saudi Arabia.

She declined the job when he informed her

that the painting would hang in his dining

room and his table seated 60.

Jo Ann continued to expand her talent in

the world of fine art. Some of her paintings

reflect her love of travel, the beach, and the

mountains. The artist’s plein air presentations

and still life paintings transform images into

reflections of light and color. She has received

many awards.

As Jo Ann’s paintings became more in

demand on a national level, she taught

classes around the country. She calls those

taking her classes her “tribes.” She has many

tribes across the country, including in Opelika.

In addition, she has joined the teaching staff


for Chroma, a company in Australia that manufactures

archival products distributed in this

country.

Jo Ann recently created a new paint line

for FolkArt Pure Artist Pigments owned by

Plaid Enterprises, Inc. of Atlanta, Ga., a large

distributor of art supplies in a global market.

Their representative came to Opelika to work

with Jo Ann at the Art Haus to test and formulate

the line, which is for the casual painter or

crafter. The acrylic paint is available at leading

retailers for customers worldwide.

Several galleries across the country carry Jo

Ann’s beautiful paintings, and her art is available

locally at The Flower Store. In addition,

some of her paintings have been shipped to

Europe. Prints of her paintings are on note

cards.

While Jo Ann grew up in Dothan, she considers

Opelika home. In 2010, she married

Herman Morris Blagg, a former Auburn cheerleader,

Spade and president of ATO Fraternity.

He was a successful builder of fine homes and

commercial properties until his retirement.

As Jo Ann relaxes on her screened-in porch

with the cooing sound of doves, she reflects,

“I feel I am exactly where I am supposed to

be. I am a square peg in a square hole. It is the

perfect spot for me. My passion for art allows

me to go to my studio every day to paint from

the rainbow. It is a divine thing, and God gave

me this gift.”

When Jo Ann purchased and held that

small painting she loved, she never thought

her desire to create beautiful art would take

her to Pier One, the Jacob Javits Center, and

the Art Expo in New York, where she would

show her very own paintings. Her journey in

art has been a happy one filled with friends,

classes, and travels. The talented artist is

grateful for the beautiful tapestry of her life

and for once again being home.

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EAST ALABAMA LIVING

81

A DECADE OF

BOURBON & BACON

BY ANN CIPPERLY


Enhanced with the ambience of a southern hunting lodge, The

Hound in Auburn celebrated its 10th anniversary in March

with a week of specials, ending with a party featuring its

most popular dishes and live music. Since opening, the casual

restaurant has served hundreds of thousands of guests with

its bacon and bourbon themed American cuisine. It has also been

the site of hundreds of weddings, engagements and graduation

celebrations, as well as celebratory meals after major Auburn

sports events.

Owners Jana and Matt Poirier, along with

partners Executive Chef Robbie Nicolasien

and Kasha Walters, director of operations,

were excited to host the ten-year celebration,

especially after the struggles of a two-year

pandemic.

Located in a historic building in downtown

Auburn, the site once housed the Auburn

Bulletin, and then the building was renovated

to serve as the Old Auburn Ale House

for several years. When Matt and Jana were

looking for a place to establish a restaurant,

they found the rustic look of the original red

brick walls and wooden beams appealing

for creating the ambience of a lodge. When

Jana attended Auburn University, she often

stopped by the Ale House.

Matt had worked in restaurants for 12 years

in California, but his love of food came from

his family. “My mother is one of ten children,”

he said. “We had forty-five people at my

house for holidays. We cooked together a lot.”

While he tossed around the idea of attending

culinary school, his dream was owning a

restaurant.

Jana was attending a training program in

San Francisco when they met. After they were

married a couple of years, Jana began longing

to return to the south to be near her family.

She had graduated from Auburn University,

along with her parents, siblings and extended

family.

Getting the restaurant ready to open

became a family affair. Jana’s father’s hobby

was making furniture. He began making

tables and chairs from oak for the restaurant.

A large table he had built for Jana’s and Matt’s

wedding in 2010 became the “community”

table at the restaurant. He also built benches

and the hostess stand.

Jana’s brothers and Matt assisted in building

the furniture, doors and bar. The bar

area from the previous restaurant was torn

down. A new 30-foot bar was built from fallen

southern cedar from her family’s property

in Lafayette. The handsome cedar has rich,

deep tones and is covered with a glossy finish.

Several tables were also built with cedar.

The hunting lodge look was completed

with antler-pronged light fixtures created by

Jana. “We wanted to encompass things true to

Alabama and the south for a warm feeling,”

she said.

Matt had a menu plan. “The idea was to

source locally and cure our own bacon. I

wanted to do a one-page menu very well.”

He collaborates with the chef to enhance the

menu, which changes seasonally. From the

beginning Matt wanted bacon to be at the

core of the menu. They cured Berkshire pork,

a heritage breed, with full flavor and marbling

almost like a steak.

In the beginning, the menu featured a couple

of recipes from Jana’s mother and grandmother,

including a special meatloaf recipe

and Mama Sue’s pepper jelly. The meatloaf

was served on the dinner menu with mashed

potatoes and a seasonal vegetable and on the

lunch menu in a sandwich with sourdough

bread.

“We figured things out as we were going

along,” Matt said, looking back over the past

ten years. “We didn’t have a lounge when we

first opened. We still have all the community

tables that were built for our wedding in the

restaurant. The coffee table in the lounge was

also hand built.

“Bacon and bourbon is still the theme,” he

added. “When we opened ten years ago, we

offered around 40 bourbons, and that has

Photos by The Hound


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EAST ALABAMA LIVING

85

grown over the years to be more than 200

choices. When we opened, many of the bourbons

were not available in Alabama at the

time.

“A lot has happened in ten years on the

bourbon scene. There are more labels. We

have our own 11-year-old barrel of Knob Creek

bourbon. We chose it from a selection of barrels

to offer this one that you can’t get anywhere

else.”

The menu is still comforting, hearty food

with some popular dishes remaining over

the years. While new seasonal dishes are

added, the menu is still on one page that Matt

wanted from the start.

Executive Chef Robbie Nicolasien, who

became a partner five years ago, has added

his expertise from his experiences as a chef

in Charleston. The restaurant still serves the

heritage breed of pork, and the chef works

with local markets and growers for produce

and other proteins on the menu. Some mainstays

on the menu include pimento cheese,

fried pork rinds and Jana’s mother’s recipe for


Photos by The Hound

pepper jelly served over cream cheese with

crackers.

The meatloaf has remained popular over

the years and is changed during the seasons

with different meat mixtures and toppings.

While many entrees remain throughout the

year, fresh sides change with the seasons.

Roasted Brussel sprouts with bacon are popular

for the fall and winter season.

One of Chef Robbie’s signature dishes is

country fried steak prepared with tender beef

cheeks that have been braised for hours. He

uses a classic milk gravy as a hearty gravy in

the fall, with a lighter pepper gravy during

warmer months.

The shrimp and grits dish is another of

Chef Robbie’s signatures, featuring wildcaught

shrimp, andouille cream, scallions and

McEwen and Sons heirloom grits. His “Hillbilly

Poutine” is made with hand cut fries, venison

chili, sour cream, cheddar, red onions and

scallions.

The chef has also added the “bacon flight”,

a selection of various kinds of bacon produced

in-house or sourced from crafted artisans.

Chef Robbie and his wife, Rachael, who is

from Birmingham, met at culinary school.

Rachael is part of the kitchen team and prepares

buttermilk pies for a second dessert

choice. The restaurant has offered bread pudding

with a caramel-bourbon sauce from the

beginning.

“The Hound has reached an incredible

milestone,” said Chef Robbie. “Our purpose

is to provide an elevated dining experience

within a warm and welcoming environment

without pretentiousness. Our team of passionate

and talented individuals is committed

to providing innovation, yet approachable

food and beverage offerings.”

“While we just celebrated ten years, it

seems like we are just getting started,” said

partner Kasha Walters, director of operations.

“It is exciting to see all we have done in ten

years, but we are not going to rest on the success

we have had in the past ten years. We are

going to keep our guests front and center to be

sure they have an amazing experience every

time they come here.”

Looking at the next ten years, The Hound

is renovating the patio to offer a covered outdoor

seating area. They are also expanding

their off-site catering.

“We still believe in exceeding expectations,”

Kasha said. “We have a passion for hospitality

and good food. Matt and Jana have a commitment

to create amazing experiences for

guests every visit and for their celebrations.”

Matt and Jana also own The Depot in

Auburn and Sneak & Dawdle in Opelika.

The Hound is located at 124 Tichenor Ave. in

downtown Auburn. Hours are lunch Tuesday-

Friday 11 a.m. to 2 p.m. and dinner 5 p.m. until

9 p.m.; brunch Saturday 10 a.m. to 2 p.m. and

dinner 5 p.m. until 9 p.m.; and brunch Sunday

10 a.m. to 2 p.m. and dinner 5 p.m. until 8 p.m.

For further information, call 334.246.3300.

EAST ALABAMA LIVING

87


Photos by Nutwood Winery

Nutwood Winery

Lagrange, Georgia

By Ann Cipperly

After turning from the street into Nutwood Winery in LaGrange, Ga., the

1833 Greek Revival manor appears as a picture-perfect setting, framed

with branches of 200-year-old pecan trees. Nutwood Manor received its

name from the first pecan trees in Georgia planted on the property. While the

manor is not open to the public, it provides an elegant backdrop for Nutwood

Winery’s Tasting Room and Vineyard Café for sampling assorted wines, including

a chardonnay flavored with pecans from trees on the grounds.

Trish and Neil Liechty purchased Nutwood

Manor nine years ago, as they did not want

to see it torn down. Architect Collin Rogers

built the manor with heart pine, handmade

square nails, and glass from England for the

Newsome family. It was the first painted

house in Troup County, Ga., and was Rogers’

most notable work, leading to defining southern

architecture. His signature medallion bird

remains today above the manor’s entrance.

History records the first black walnut and

pecan trees in Georgia were planted on the


BUILDING

SUPPLY STORE



property from trees in Texas. John Henry “Doc”

Holliday of wild west fame was a friend of the

Newsomes, who were original owners of the

manor.

“Doc Holiday brought the trees from Texas

in saddlebags,” said Neil. “Those trees were

marked as historic 50 years ago by a historical

society. Today, there are 28 black walnut trees

and 45 pecan trees, which are the original trees.

The trees are fertilized and produce nuts every

year.”

When the Liechtys purchased the house on

ten acres, it had been vacant for many years.

They did minor restoration at first before they

moved in. When they sold their other properties,

they planned to sell Nutwood manor, but

every interested buyer wanted to tear it down

and build apartments. So they decided they

would save the house, move into the manor,

and begin renovations. They added rooms to

the house, including a kitchen.

Once they finished the renovation, they

wondered what they would do next. “We were

sitting on the porch one night drinking wine,”

remembered Irish, “and Neil said why don’t we

open a winery.”

The Liechtys have been in the event business

most of their married life. They owned Butts

Mill Farm in Pine Mountain, Ga., for 19 years,

where they did corporate events and large parties.

They sold the farm in 2015 and also sold

the Castle in LaGrange, which was another

location where they held events.

As the Liechtys started planning the winery,

they wanted it to be different from others. They

had visited wineries all over the country. “The

one thing I have always complained about at

wineries was that there was nothing to eat,”

said Trish. “When sampling wine, you feel that

you need food.”

They built the 6,000-square-foot Tasting

Room and Vineyard Café, which opened in June

2019. When Covid came along, they closed for

about five weeks, then opened back since they

have outdoor spaces with a covered porch and

patio area.

With their experience in the event and

catering business and once owning a restaurant,

Trish had recipes she knew would be popular.

The menu is basically appetizers, sandwiches,

salads, quiche, and dessert. Everything is made

from scratch.

Trish makes over 800 honey-wheat dinner

rolls from scratch every week. She doesn’t

work on the line that much, but she has taught

her cooks. Since they are only open three days

a week, it is more doable to have everything

homemade.

For winemaking, they grow muscadine

grapes that produce enough juice to create

EAST ALABAMA LIVING

91

their muscadine wines. They purchase raw

juice from Napa Valley for making the other

wines, which are then aged. This facility is not

open for touring.

They offer 17 different varietals of wine,

with six made from muscadines. They also

make wine from cabernet franc, pinot noir,

malbec, pinot grigio, and chardonnay grapes,

including a butter pecan chardonnay. In addition,

three wine slushes are offered, and a few

fruit-flavored wines are blended with muscadine

moonshine.

During the fermentation process, they put

ground pecans in a mesh bag in one chardonnay

for the pecans to flavor the wine. They do

the same thing for peaches, black cherries,

green apples and raspberries, and other fruits

from Georgia. They go through 800 bottles of

wine a week in serving and bottles sold.

“Our concept is different from most wineries,”

said Neil. “Most wineries have a bar

where you taste wine, and they sell you the

bottle. Our tasting room is more of a social

place. We have live music entertainment

four times a week on Thursdays, Fridays, and

Saturday nights and during the afternoon on

Saturdays.”

Fresh flowers are placed on tables every

day, and landscaping includes potted, blooming

plants. When someone comes in and is

seated, they are given a complimentary bottle

of Callaway Blue water.

Reservations are only taken for parties of 12

or more to reserve tables close together.

VINEYARD CAFÉ DINING

The Tasting Room and Vineyard Café offers

attractive seating areas with an indoor dining

room under a 19-foot soaring ceiling, a patio

area, and a covered porch, which is where we

decided to dine for lunch. The covered porch

overlooks the groomed grounds with trailing

muscadine vines and a gazebo with the

manor house in the background.

Those who wish to sample the wines order

a tasting tree, a wrought iron stand holding

five glasses of wine selected from the entire

list, including the slushies. The glasses offer a

generous sampling.

We ordered pork tenderloin sliders to our

table and a BLT pesto grilled cheese sandwich.

The two tasty sliders were made with Trish’s

homemade honey wheat rolls and were filled

with slices of grilled pork tenderloin with a

raspberry sauce, horseradish cheese, tomatoes,

and lettuce.

The grilled cheese was flavorful with bacon,

white cheddar cheese, pesto, tomato, and lettuce

on multigrain bread. Both entrees were


served with chips or broccoli raisin cauliflower

salad and homemade refrigerator pickles.

As we enjoyed our lunch, we saw several

fruit and cheese boards go to other tables and

wished we had ordered one as they looked

yummy. Along with the cheese trays, the

appetizers include pimento cheese and crackers,

spinach and cheese stuffed bread, brie

baked in an iron skillet topped with walnuts,

dates, pistachios, and a trio platter featuring

smoked salmon dip, hummus, and olives.

A couple seated next to our table, the

Daniels, are frequent customers at the café.

Their favorites include the pecan chicken

salad and quiche made with bacon, spinach,

and sun-dried tomatoes. The quiche is served

with a choice of salads.

Other entrees include a grilled chicken

salad and a grilled Amish chocolate and peanut

butter cheese sandwich.

The desserts were too enticing to pass. On

this day, five homemade cakes were on the

dessert menu. We ordered the caramel cake

and chocolate raspberry cake. The servings

were so generous that half of each came home

with us, capping an enjoyable afternoon.

The Nutwood Winery is open Thursday

from 11 a.m. until 9 p.m. and Friday and

Saturday from 11 a.m. until 10 p.m. Located

at 1339 Upper Big Springs Road; the winery is

a short drive from I-85 at exit 14 in LaGrange.

For further information, call 706.882.5295 or

go to nutwoodwinery.com.

For a fun outing, visit the Hills and Dales

Estate, touring the house and gardens, then go

to Nutwood for lunch.


C O M M U N I T Y

FACES of EAST ALABAMA

Empty Bowls Preview Party

BY ANN CIPPERLY

Situated at the Northside Historic District

entrance in Opelika, the Heritage House provided

an elegant setting for the Empty Bowls

Preview Party with a buffet of appetizers and

desserts, signature cocktails, and wine. The

Frank Bock Quartet entertained as guests

selected handcrafted bowls and browsed items

in the silent auction.

Aubie arrived for photos and to paint a bowl with

Holly Judd, assistant chair of the Empty Bowls

Advisory Board, to sell in next year’s event.

At the close of the evening, the event had raised

over 12,000 dollars for the Food Bank of East

Alabama. Sherie Spain, director of the pottery

department at the Opelika Recreation Center, is

the founder of the local event. Kitty Greene is

chairman of the Empty Bowls Advisory Board.

On April 9, the main event for Empty Bowls was

held at the Opelika Recreation Department. With

lovely pottery being sold, soup was served, and

a silent auction was held. In addition, a pottery

demonstration was presented during the event.

$45,000 for the Food Bank of East Alabama was

raised and donated.

Photos by Ann Cipperly


The City of Auburn hosts

Spring Events

BY ANN CIPPERLY

The City of Auburn hosted its annual City

Fest on Saturday, April 30 at Kiesel Park.

This free community wide event is held

the last Saturday of April. Additionally, the

Auburn Parks and Recreation Department

welcomed children of all ages to the 28th

Annual Fishing Rodeo at Auburn Technology

Park-South lake. For upcoming events visit

auburnalabama.org/parks.

Photos by Auburn Parks and Recreation

EAST ALABAMA LIVING

95

T H E W R I T E

P U R P O S E

CHRISTY K. TRUITT

See the Flowers

I missed the flowers along the way in my hurry to reach the waterfalls.

My cousins and I hiked down a mountain at a fast clip. The trails narrowed in

places, muddied by the water off the rocks. At a turn, I found myself behind an

elderly couple. She walked with a cane that seemed to be more for rehabilitation

rather than stabilization.

Slow. Gracious she moved slowly while her companion waited. And I waited. And

those behind me waited. Then the couple would stop. And he'd point out flowers

while I tapped my toe from behind. Finally, I made it to the waterfall, and oh

goodness was it worth it.

Except...

How much beauty did I miss in my hurry to the destination? The flowers? The

conversation? The tiny waterfalls from run-off moisture? Sun-dappled trees waving

to those below. How much do we all miss?

Are you at your desired station in life? Do you yearn for more, different, better?

Does the pace quicken in the effort to reach the end goal?

Lessons abound, tinged with beauty along the path. Slow down. Discover all in

the now and now. If for nothing more than to compare the tiny wonders with the

mammoth dream waiting ahead.

Listen and learn to those older and more experienced. They're still on the journey,

yet with shoes worn the wiser. They know to slow down.

And to see the flowers.


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